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 served alongside tender roasted sweet potato and asparagus spears, finished with a sprinkle of crunchy flaky sea salt.

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NUTRITION

448kcal
Protein
46.0g
Fat
18.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F 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 roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet and roast for an additional 10 minutes until the tips are slightly charred.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

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

  • 6

    Sear the salmon for about 4-5 minutes per side until the skin is crisp and the center is just opaque.

  • 7

    Serve the salmon alongside the roasted vegetables with an optional squeeze of fresh lemon.

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 served alongside tender roasted sweet potato and asparagus spears, finished with a sprinkle of crunchy flaky sea salt.

NUTRITION

448kcal
Protein
46.0g
Fat
18.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F 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 roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet and roast for an additional 10 minutes until the tips are slightly charred.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

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

  • 6

    Sear the salmon for about 4-5 minutes per side until the skin is crisp and the center is just opaque.

  • 7

    Serve the salmon alongside the roasted vegetables with an optional squeeze of fresh lemon.