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

Wild salmon seared until golden and served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, zesty zing.

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NUTRITION

457kcal
Protein
41.1g
Fat
16.8g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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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 a small pinch of sea salt and roast for 15 minutes.

  • 3

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

  • 4

    While vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 5

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

  • 6

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

  • 7

    Flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and flaky.

  • 8

    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

Wild salmon seared until golden and served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, zesty zing.

NUTRITION

457kcal
Protein
41.1g
Fat
16.8g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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 a small pinch of sea salt and roast for 15 minutes.

  • 3

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

  • 4

    While vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 5

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

  • 6

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

  • 7

    Flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and flaky.

  • 8

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