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 oven-roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

492kcal
Protein
43.8g
Fat
19.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

0.5 tsp Sea Salt

0.25 tsp Black Pepper

1 wedge Fresh Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half a teaspoon of olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, tossing with the potatoes, and roast for another 10 minutes until the potatoes are golden and asparagus is tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp.

  • 8

    Flip the fillet carefully and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 9

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of 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 fillet served with oven-roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

492kcal
Protein
43.8g
Fat
19.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

0.5 tsp Sea Salt

0.25 tsp Black Pepper

1 wedge Fresh Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half a teaspoon of olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, tossing with the potatoes, and roast for another 10 minutes until the potatoes are golden and asparagus is tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp.

  • 8

    Flip the fillet carefully and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 9

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