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 wild salmon served with oven-roasted sweet potato cubes and crisp roasted asparagus, finished with a bright squeeze of fresh lemon.

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NUTRITION

437kcal
Protein
44.1g
Fat
17.3g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes and trimmed asparagus with half the olive oil, salt, and pepper.

  • 3

    Spread vegetables on a baking sheet and roast for 20-25 minutes until sweet potatoes are tender.

  • 4

    Pat the salmon fillet dry and season with salt and pepper.

  • 5

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

  • 6

    Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until golden.

  • 7

    Plate the salmon alongside the roasted vegetables and serve immediately.

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 wild salmon served with oven-roasted sweet potato cubes and crisp roasted asparagus, finished with a bright squeeze of fresh lemon.

NUTRITION

437kcal
Protein
44.1g
Fat
17.3g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes and trimmed asparagus with half the olive oil, salt, and pepper.

  • 3

    Spread vegetables on a baking sheet and roast for 20-25 minutes until sweet potatoes are tender.

  • 4

    Pat the salmon fillet dry and season with salt and pepper.

  • 5

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

  • 6

    Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until golden.

  • 7

    Plate the salmon alongside the roasted vegetables and serve immediately.