Seared Salmon with Roasted Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared salmon served over roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

485kcal
Protein
46.3g
Fat
17.5g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Avocado Oil

1/2 Lemon, for juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half the avocado oil and sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray with a touch more salt and roast for another 10 minutes.

  • 4

    While vegetables roast, pat the salmon dry and season with salt and pepper.

  • 5

    Heat the remaining oil in a cast-iron skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the skin is perfectly crisp.

  • 7

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.

Seared Salmon with Roasted Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared salmon served over roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.

NUTRITION

485kcal
Protein
46.3g
Fat
17.5g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Avocado Oil

1/2 Lemon, for juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half the avocado oil and sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray with a touch more salt and roast for another 10 minutes.

  • 4

    While vegetables roast, pat the salmon dry and season with salt and pepper.

  • 5

    Heat the remaining oil in a cast-iron skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the skin is perfectly crisp.

  • 7

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.