Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared wild sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

432kcal
Protein
43.3g
Fat
13.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g 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 (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10-12 minutes until the potatoes are tender and the asparagus is crisp.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and the skin is golden.

  • 6

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

Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared wild sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

432kcal
Protein
43.3g
Fat
13.9g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g 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 (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10-12 minutes until the potatoes are tender and the asparagus is crisp.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and the skin is golden.

  • 6

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