Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon fillet paired with golden roasted sweet potatoes and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

498kcal
Protein
40.6g
Fat
24.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Fresh Lemon wedge

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

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10-12 minutes until tender.

  • 4

    While the vegetables roast, heat the remaining oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the center is just opaque.

  • 7

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

Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon fillet paired with golden roasted sweet potatoes and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

498kcal
Protein
40.6g
Fat
24.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Fresh Lemon wedge

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

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10-12 minutes until tender.

  • 4

    While the vegetables roast, heat the remaining oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the center is just opaque.

  • 7

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