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

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NUTRITION

466kcal
Protein
44.4g
Fat
17.4g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes with half the olive oil and salt, then roast on a parchment-lined tray for 20-25 minutes.

  • 3

    Add the asparagus to the tray for the final 10 minutes of roasting until tender.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat.

  • 6

    Place salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through.

  • 8

    Serve the salmon with the roasted vegetables and a squeeze of fresh 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 served with oven-roasted sweet potatoes and asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

466kcal
Protein
44.4g
Fat
17.4g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes with half the olive oil and salt, then roast on a parchment-lined tray for 20-25 minutes.

  • 3

    Add the asparagus to the tray for the final 10 minutes of roasting until tender.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat.

  • 6

    Place salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through.

  • 8

    Serve the salmon with the roasted vegetables and a squeeze of fresh lemon juice.