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 with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon and the aroma of caramelized garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

488kcal
Protein
44.6g
Fat
19.7g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

130g Sweet Potato, cubed

1 cup Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

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 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 them with the remaining oil and minced garlic.

  • 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 sea salt and black pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, skin-side down if applicable.

  • 8

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 9

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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 with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon and the aroma of caramelized garlic.

NUTRITION

488kcal
Protein
44.6g
Fat
19.7g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

130g Sweet Potato, cubed

1 cup Asparagus spears

1.5 tsp Avocado Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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 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 them with the remaining oil and minced garlic.

  • 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 sea salt and black pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, skin-side down if applicable.

  • 8

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 9

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.