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 wild salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of lemon and a buttery-soft flakiness.

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NUTRITION

457kcal
Protein
44.2g
Fat
19.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus, trimmed

1.5 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 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 20 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for another 10 minutes until the vegetables are 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 skin-side down for 4 to 5 minutes.

  • 7

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.

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 wild salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of lemon and a buttery-soft flakiness.

NUTRITION

457kcal
Protein
44.2g
Fat
19.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus, trimmed

1.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 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 20 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for another 10 minutes until the vegetables are 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 skin-side down for 4 to 5 minutes.

  • 7

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.