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 fillet served with roasted sweet potato cubes and asparagus spears, finished with a bright, zesty squeeze of lemon.

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NUTRITION

472kcal
Protein
44.5g
Fat
18g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1/2 Fresh Lemon

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt and pepper, then spread them in a single layer on the sheet.

  • 3

    Roast the potatoes for 15 minutes, then add the asparagus spears tossed in the remaining teaspoon of oil to the baking sheet.

  • 4

    Continue roasting for another 10 minutes until the vegetables are tender and the asparagus is slightly charred.

  • 5

    Season the salmon fillet with the remaining salt and pepper, then sear in a hot non-stick skillet for 4 minutes per side until golden and flaky.

  • 6

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge for a bright finish.

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 fillet served with roasted sweet potato cubes and asparagus spears, finished with a bright, zesty squeeze of lemon.

NUTRITION

472kcal
Protein
44.5g
Fat
18g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1/2 Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt and pepper, then spread them in a single layer on the sheet.

  • 3

    Roast the potatoes for 15 minutes, then add the asparagus spears tossed in the remaining teaspoon of oil to the baking sheet.

  • 4

    Continue roasting for another 10 minutes until the vegetables are tender and the asparagus is slightly charred.

  • 5

    Season the salmon fillet with the remaining salt and pepper, then sear in a hot non-stick skillet for 4 minutes per side until golden and flaky.

  • 6

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge for a bright finish.