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 with a crisp skin served alongside roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon.

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NUTRITION

460kcal
Protein
35.4g
Fat
26g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

80g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

0.5 tbsp Fresh Lemon Juice

Pinch of sea salt and 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 salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, drizzle with a tiny bit of water or oil spray, and roast for an additional 10 minutes until the potatoes are tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is cooked through to your preference.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing 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 salmon with a crisp skin served alongside roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon.

NUTRITION

460kcal
Protein
35.4g
Fat
26g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

80g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

0.5 tbsp Fresh Lemon Juice

Pinch of sea salt and 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 salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, drizzle with a tiny bit of water or oil spray, and roast for an additional 10 minutes until the potatoes are tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is cooked through to your preference.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.