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 paired with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon and fresh dill.

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NUTRITION

458kcal
Protein
45g
Fat
17.4g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

0.5 tsp Dried Dill

1 wedge Fresh Lemon

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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, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes to give them a head start.

  • 4

    Add the asparagus spears to the same baking sheet, tossing them with the remaining olive oil and the sweet potatoes, then roast everything for another 10 minutes.

  • 5

    While the vegetables finish, season the salmon fillet with sea salt, black pepper, and the dried dill.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down in the pan.

  • 7

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 3 minutes until the center is just opaque.

  • 8

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge for a bright finish.

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 paired with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon and fresh dill.

NUTRITION

458kcal
Protein
45g
Fat
17.4g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

0.5 tsp Dried Dill

1 wedge Fresh Lemon

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, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes to give them a head start.

  • 4

    Add the asparagus spears to the same baking sheet, tossing them with the remaining olive oil and the sweet potatoes, then roast everything for another 10 minutes.

  • 5

    While the vegetables finish, season the salmon fillet with sea salt, black pepper, and the dried dill.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down in the pan.

  • 7

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 3 minutes until the center is just opaque.

  • 8

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge for a bright finish.