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 paired with oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

384kcal
Protein
28.8g
Fat
18.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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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 sea salt.

  • 3

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

  • 4

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

  • 5

    Roast the vegetables for an additional 10-12 minutes until the potatoes are tender and the asparagus is vibrant.

  • 6

    While vegetables roast, season the salmon with salt and pepper, then sear in a hot non-stick skillet for 4 minutes per side until the skin is crisp.

  • 7

    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 paired with oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

384kcal
Protein
28.8g
Fat
18.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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 sea salt.

  • 3

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

  • 4

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

  • 5

    Roast the vegetables for an additional 10-12 minutes until the potatoes are tender and the asparagus is vibrant.

  • 6

    While vegetables roast, season the salmon with salt and pepper, then sear in a hot non-stick skillet for 4 minutes per side until the skin is crisp.

  • 7

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