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

Wild salmon pan-seared until golden and served with roasted sweet potato and asparagus, finished with a squeeze of lemon and fragrant, fresh dill.

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NUTRITION

463kcal
Protein
37.8g
Fat
20.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is just opaque.

  • 7

    Plate the salmon alongside the roasted vegetables, drizzle with fresh lemon juice, and garnish with the chopped dill.

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

Wild salmon pan-seared until golden and served with roasted sweet potato and asparagus, finished with a squeeze of lemon and fragrant, fresh dill.

NUTRITION

463kcal
Protein
37.8g
Fat
20.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is just opaque.

  • 7

    Plate the salmon alongside the roasted vegetables, drizzle with fresh lemon juice, and garnish with the chopped dill.