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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

481kcal
Protein
46.2g
Fat
17.8g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

7.23 ounces Wild Salmon Fillet

140 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive 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, then move them to one side of the tray.

  • 4

    Place the trimmed asparagus on the other side of the tray, drizzle with the remaining olive oil, and return to the oven for 10-12 minutes.

  • 5

    While the vegetables roast, season the salmon fillet with sea salt and cracked black pepper.

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 8

    Serve the salmon alongside the roasted sweet potatoes and charred asparagus with an optional squeeze of fresh lemon.

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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

481kcal
Protein
46.2g
Fat
17.8g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

7.23 ounces Wild Salmon Fillet

140 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive 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, then move them to one side of the tray.

  • 4

    Place the trimmed asparagus on the other side of the tray, drizzle with the remaining olive oil, and return to the oven for 10-12 minutes.

  • 5

    While the vegetables roast, season the salmon fillet with sea salt and cracked black pepper.

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 8

    Serve the salmon alongside the roasted sweet potatoes and charred asparagus with an optional squeeze of fresh lemon.