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 with a crispy skin, served alongside roasted sweet potato cubes and tender asparagus with a bright squeeze of zesty lemon.

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NUTRITION

430kcal
Protein
46.4g
Fat
14.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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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 sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10 minutes until tender.

  • 4

    While vegetables roast, heat the remaining oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is perfectly crispy.

  • 6

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

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 with a crispy skin, served alongside roasted sweet potato cubes and tender asparagus with a bright squeeze of zesty lemon.

NUTRITION

430kcal
Protein
46.4g
Fat
14.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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 sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10 minutes until tender.

  • 4

    While vegetables roast, heat the remaining oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is perfectly crispy.

  • 6

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