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 served with tender roasted sweet potato cubes and charred asparagus spears, finished with a bright squeeze of lemon and a perfectly crisp skin.

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NUTRITION

440kcal
Protein
44.3g
Fat
17.4g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

1 tsp Olive Oil

1 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 and trimmed asparagus with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer and roast for 20-25 minutes until the potatoes are fork-tender.

  • 4

    While vegetables roast, pat the salmon dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin gets golden and crisp.

  • 7

    Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked to your preferred doneness.

  • 8

    Plate the salmon with 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 served with tender roasted sweet potato cubes and charred asparagus spears, finished with a bright squeeze of lemon and a perfectly crisp skin.

NUTRITION

440kcal
Protein
44.3g
Fat
17.4g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

1 tsp Olive Oil

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer and roast for 20-25 minutes until the potatoes are fork-tender.

  • 4

    While vegetables roast, pat the salmon dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin gets golden and crisp.

  • 7

    Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked to your preferred doneness.

  • 8

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