Seared Salmon with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato

Pan-seared salmon served with oven-roasted asparagus and tender sweet potato cubes, finished with a squeeze of zesty lemon for a bright, citrusy finish.

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NUTRITION

322kcal
Protein
23.2g
Fat
17.6g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Salmon Fillet

5 spears Asparagus

0.5 cup cubed Sweet Potato

1.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

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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 one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 4

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

  • 5

    Heat the remaining half teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the hot pan and sear for about 4 minutes per side until the skin is crisp and the flesh is cooked to your preference.

  • 7

    Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato

Pan-seared salmon served with oven-roasted asparagus and tender sweet potato cubes, finished with a squeeze of zesty lemon for a bright, citrusy finish.

NUTRITION

322kcal
Protein
23.2g
Fat
17.6g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Salmon Fillet

5 spears Asparagus

0.5 cup cubed Sweet Potato

1.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

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 one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 4

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

  • 5

    Heat the remaining half teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the hot pan and sear for about 4 minutes per side until the skin is crisp and the flesh is cooked to your preference.

  • 7

    Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.