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 wild salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

462kcal
Protein
44.5g
Fat
17.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

120 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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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 on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for an additional 10 minutes.

  • 5

    While vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then place it skin-side up in the skillet and sear for 4 to 5 minutes.

  • 7

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

  • 8

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

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 wild salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.

NUTRITION

462kcal
Protein
44.5g
Fat
17.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

120 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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 on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for an additional 10 minutes.

  • 5

    While vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then place it skin-side up in the skillet and sear for 4 to 5 minutes.

  • 7

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

  • 8

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