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 salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of lemon and flaky sea salt.

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NUTRITION

440kcal
Protein
39.6g
Fat
18.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus, woody ends trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus to the other side, drizzling with a small amount of the remaining oil and roasting for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 7

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.

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 salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of lemon and flaky sea salt.

NUTRITION

440kcal
Protein
39.6g
Fat
18.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus, woody ends trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus to the other side, drizzling with a small amount of the remaining oil and roasting for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 7

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.