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 paired with roasted sweet potato and tender asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

472kcal
Protein
44g
Fat
21g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

100g Sweet Potato, cubed

1 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1/2 fresh Lemon

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PREPARATION

  • 1

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

  • 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 and roast for 15 minutes.

  • 3

    Add the asparagus spears to the baking sheet, tossing them with the potatoes and remaining oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables are finishing, heat a cast-iron skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the hot skillet skin-side down.

  • 6

    Sear the salmon for 4-5 minutes per side until the skin is perfectly crispy and the flesh is cooked to your preference.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.

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 paired with roasted sweet potato and tender asparagus, finished with a squeeze of zesty lemon.

NUTRITION

472kcal
Protein
44g
Fat
21g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

100g Sweet Potato, cubed

1 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1/2 fresh Lemon

PREPARATION

  • 1

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

  • 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 and roast for 15 minutes.

  • 3

    Add the asparagus spears to the baking sheet, tossing them with the potatoes and remaining oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables are finishing, heat a cast-iron skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the hot skillet skin-side down.

  • 6

    Sear the salmon for 4-5 minutes per side until the skin is perfectly crispy and the flesh is cooked to your preference.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.