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 alongside roasted sweet potato cubes and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

435kcal
Protein
43.3g
Fat
17.2g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 medium Lemon

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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, salt, and pepper, then spread them on the sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the same tray and roast for another 10 minutes.

  • 4

    While the vegetables roast, pat the salmon dry and season with salt, pepper, and minced garlic.

  • 5

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

  • 6

    Sear the salmon for 4-5 minutes on the first side until the skin is crisp and golden.

  • 7

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is just cooked through.

  • 8

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon.

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 alongside roasted sweet potato cubes and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

435kcal
Protein
43.3g
Fat
17.2g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 medium Lemon

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, salt, and pepper, then spread them on the sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the same tray and roast for another 10 minutes.

  • 4

    While the vegetables roast, pat the salmon dry and season with salt, pepper, and minced garlic.

  • 5

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

  • 6

    Sear the salmon for 4-5 minutes on the first side until the skin is crisp and golden.

  • 7

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is just cooked through.

  • 8

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon.