Seared Salmon with Herb-Roasted Sweet Potatoes and Steamed Asparagus

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

Seared Salmon with Herb-Roasted Sweet Potatoes and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Sweet Potatoes and Steamed Asparagus

Pan-seared salmon fillet paired with herb-roasted sweet potato cubes and tender steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

650kcal
Protein
34.3g
Fat
40.4g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

1 cup Asparagus spears

1.5 tbsp Avocado Oil

1 tsp Dried Rosemary

1 tsp Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with 1 tablespoon of avocado oil, dried rosemary, garlic powder, salt, and pepper.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 4

    While potatoes roast, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining 0.5 tablespoon of avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side up in the skillet and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 8

    In the final 5 minutes of roasting the potatoes, steam the asparagus in a steamer basket over boiling water until bright green and tender-crisp.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and steamed asparagus, serving immediately.

Seared Salmon with Herb-Roasted Sweet Potatoes and Steamed Asparagus

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

Seared Salmon with Herb-Roasted Sweet Potatoes and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Sweet Potatoes and Steamed Asparagus

Pan-seared salmon fillet paired with herb-roasted sweet potato cubes and tender steamed asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

NUTRITION

650kcal
Protein
34.3g
Fat
40.4g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

1 cup Asparagus spears

1.5 tbsp Avocado Oil

1 tsp Dried Rosemary

1 tsp Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with 1 tablespoon of avocado oil, dried rosemary, garlic powder, salt, and pepper.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 4

    While potatoes roast, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining 0.5 tablespoon of avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side up in the skillet and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 8

    In the final 5 minutes of roasting the potatoes, steam the asparagus in a steamer basket over boiling water until bright green and tender-crisp.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and steamed asparagus, serving immediately.