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 served with roasted sweet potato and asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

433kcal
Protein
46g
Fat
13.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Pink Salmon Fillet

130g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

Salt, pepper, and lemon to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus spears to the baking sheet, drizzle with the remaining olive oil, and roast for an additional 10 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the fish is cooked through.

  • 7

    Plate the seared salmon alongside the roasted vegetables and finish with a bright 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 served with roasted sweet potato and asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

433kcal
Protein
46g
Fat
13.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Pink Salmon Fillet

130g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

Salt, pepper, and lemon to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus spears to the baking sheet, drizzle with the remaining olive oil, and roast for an additional 10 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the fish is cooked through.

  • 7

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