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 oven-roasted sweet potato and tender asparagus, highlighting the natural sweetness of the potatoes once they are perfectly caramelized.

Try 7 days free, then $12.99 / mo.

NUTRITION

478kcal
Protein
44.3g
Fat
17.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large 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 and black pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 20 minutes until they begin to soften.

  • 4

    Move the potatoes to one side of the tray, add the asparagus, and drizzle with the remaining olive oil.

  • 5

    Roast the vegetables together for another 10-12 minutes until the asparagus is tender and potatoes are golden.

  • 6

    While vegetables roast, season the salmon fillet with salt, pepper, and a dash of garlic powder.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 8

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is cooked to your preferred level of doneness.

  • 9

    Plate the salmon alongside the roasted vegetables and finish the entire dish 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 paired with oven-roasted sweet potato and tender asparagus, highlighting the natural sweetness of the potatoes once they are perfectly caramelized.

NUTRITION

478kcal
Protein
44.3g
Fat
17.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large 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 and black pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 20 minutes until they begin to soften.

  • 4

    Move the potatoes to one side of the tray, add the asparagus, and drizzle with the remaining olive oil.

  • 5

    Roast the vegetables together for another 10-12 minutes until the asparagus is tender and potatoes are golden.

  • 6

    While vegetables roast, season the salmon fillet with salt, pepper, and a dash of garlic powder.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 8

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is cooked to your preferred level of doneness.

  • 9

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