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 wild salmon served with roasted sweet potato and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

464kcal
Protein
46.1g
Fat
18.1g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon

1 cup cubed Sweet Potato

1 bunch Asparagus

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, drizzling with the remaining oil.

  • 4

    Continue roasting the vegetables for another 10-12 minutes until the sweet potatoes are tender and the asparagus is lightly charred.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

  • 7

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired doneness and the skin is perfectly crisp.

  • 8

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.

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 wild salmon served with roasted sweet potato and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

464kcal
Protein
46.1g
Fat
18.1g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon

1 cup cubed Sweet Potato

1 bunch Asparagus

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, drizzling with the remaining oil.

  • 4

    Continue roasting the vegetables for another 10-12 minutes until the sweet potatoes are tender and the asparagus is lightly charred.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

  • 7

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired doneness and the skin is perfectly crisp.

  • 8

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.