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 caramelized roasted sweet potatoes and tender asparagus, finished with a squeeze of fresh lemon.

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NUTRITION

459kcal
Protein
37.0g
Fat
23.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Atlantic Salmon Fillet

3/4 cup cubed Sweet Potato

3/4 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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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.

  • 4

    Add the trimmed asparagus to the baking sheet, drizzle with the remaining oil, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.

  • 8

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

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 caramelized roasted sweet potatoes and tender asparagus, finished with a squeeze of fresh lemon.

NUTRITION

459kcal
Protein
37.0g
Fat
23.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Atlantic Salmon Fillet

3/4 cup cubed Sweet Potato

3/4 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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.

  • 4

    Add the trimmed asparagus to the baking sheet, drizzle with the remaining oil, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is just opaque and flakes easily with a fork.

  • 8

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