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 served alongside roasted sweet potatoes and asparagus, finished with a squeeze of lemon and a perfectly crispy skin.

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NUTRITION

492kcal
Protein
46.7g
Fat
20.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus Spears

1.5 teaspoons Avocado Oil

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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 of the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then place it skin-side down in a hot non-stick skillet.

  • 5

    Sear the salmon for 4-5 minutes per side until the skin is golden and the flesh is cooked through.

  • 6

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of 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 served alongside roasted sweet potatoes and asparagus, finished with a squeeze of lemon and a perfectly crispy skin.

NUTRITION

492kcal
Protein
46.7g
Fat
20.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus Spears

1.5 teaspoons Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then place it skin-side down in a hot non-stick skillet.

  • 5

    Sear the salmon for 4-5 minutes per side until the skin is golden and the flesh is cooked through.

  • 6

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice.