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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and flaky sea salt.

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NUTRITION

497kcal
Protein
46.7g
Fat
18.7g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut into 1/2-inch cubes.

  • 3

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

  • 4

    Roast the sweet potatoes for 15 minutes.

  • 5

    While the potatoes roast, trim the woody ends off the asparagus.

  • 6

    Remove the baking sheet from the oven, add the asparagus, and toss with the potatoes. Return to the oven for another 10-12 minutes until the vegetables are tender and slightly caramelized.

  • 7

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 8

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

  • 9

    Place the salmon in the hot pan, skin-side down, and sear for 4-5 minutes until the skin is crisp and golden.

  • 10

    Carefully flip the salmon and cook for an additional 2-3 minutes, or until it reaches your preferred level of doneness.

  • 11

    Serve the seared 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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and flaky sea salt.

NUTRITION

497kcal
Protein
46.7g
Fat
18.7g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut into 1/2-inch cubes.

  • 3

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

  • 4

    Roast the sweet potatoes for 15 minutes.

  • 5

    While the potatoes roast, trim the woody ends off the asparagus.

  • 6

    Remove the baking sheet from the oven, add the asparagus, and toss with the potatoes. Return to the oven for another 10-12 minutes until the vegetables are tender and slightly caramelized.

  • 7

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 8

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

  • 9

    Place the salmon in the hot pan, skin-side down, and sear for 4-5 minutes until the skin is crisp and golden.

  • 10

    Carefully flip the salmon and cook for an additional 2-3 minutes, or until it reaches your preferred level of doneness.

  • 11

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