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 bright lemon and flaky sea salt.

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NUTRITION

460kcal
Protein
42.1g
Fat
16.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Snap the woody ends off the asparagus and add them to the baking sheet, drizzling with the remaining oil.

  • 5

    Season the salmon fillet with sea salt and cracked black pepper.

  • 6

    Heat a heavy skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until opaque and flaky.

  • 8

    Plate the salmon with the roasted vegetables and finish with a 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 bright lemon and flaky sea salt.

NUTRITION

460kcal
Protein
42.1g
Fat
16.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Snap the woody ends off the asparagus and add them to the baking sheet, drizzling with the remaining oil.

  • 5

    Season the salmon fillet with sea salt and cracked black pepper.

  • 6

    Heat a heavy skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until opaque and flaky.

  • 8

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