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 fillet served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

428kcal
Protein
41.2g
Fat
18.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

100 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1.5 teaspoons Avocado Oil

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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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 sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, tossing them with the remaining oil from the pan, and roast everything for another 8 to 10 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, season the salmon fillet with the remaining sea salt and black pepper.

  • 6

    Heat a cast-iron or non-stick skillet over medium-high heat with the remaining avocado oil.

  • 7

    Place the salmon in the hot skillet and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes until the center is just opaque.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with an optional squeeze of fresh lemon.

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 fillet served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

428kcal
Protein
41.2g
Fat
18.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

100 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1.5 teaspoons Avocado Oil

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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 sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, tossing them with the remaining oil from the pan, and roast everything for another 8 to 10 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, season the salmon fillet with the remaining sea salt and black pepper.

  • 6

    Heat a cast-iron or non-stick skillet over medium-high heat with the remaining avocado oil.

  • 7

    Place the salmon in the hot skillet and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes until the center is just opaque.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with an optional squeeze of fresh lemon.