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 served with roasted sweet potato and asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

430kcal
Protein
46.4g
Fat
13.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Salmon Fillet

120 grams Sweet Potato

150 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, roasting for an additional 10-12 minutes until tender.

  • 5

    While vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is flaky.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.

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 served with roasted sweet potato and asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

430kcal
Protein
46.4g
Fat
13.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Salmon Fillet

120 grams Sweet Potato

150 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, roasting for an additional 10-12 minutes until tender.

  • 5

    While vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is flaky.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.