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 wild salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

462kcal
Protein
44.7g
Fat
17.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

125 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    While potatoes roast, trim the woody ends off the asparagus and toss the spears with the remaining avocado oil.

  • 5

    Add the asparagus to the baking sheet with the potatoes and roast for an additional 10-12 minutes until vegetables are tender.

  • 6

    Season the salmon fillet with salt and pepper on both sides.

  • 7

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, searing for 4-5 minutes until the skin is crisp and golden.

  • 8

    Flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.

  • 9

    Serve the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice.

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 wild salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

NUTRITION

462kcal
Protein
44.7g
Fat
17.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

125 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    While potatoes roast, trim the woody ends off the asparagus and toss the spears with the remaining avocado oil.

  • 5

    Add the asparagus to the baking sheet with the potatoes and roast for an additional 10-12 minutes until vegetables are tender.

  • 6

    Season the salmon fillet with salt and pepper on both sides.

  • 7

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, searing for 4-5 minutes until the skin is crisp and golden.

  • 8

    Flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.

  • 9

    Serve the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice.