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 salmon fillet with a crispy skin, served alongside roasted sweet potatoes and tender asparagus with a bright squeeze of lemon.

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NUTRITION

435kcal
Protein
41.1g
Fat
16.2g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

150g Asparagus

1 tsp Extra Virgin Olive Oil

0.5 Lemon

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil and a pinch of salt.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the trimmed asparagus to the tray and roast for another 10 minutes.

  • 4

    While the vegetables roast, pat the salmon dry and season both sides with salt and pepper.

  • 5

    Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 7

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

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 salmon fillet with a crispy skin, served alongside roasted sweet potatoes and tender asparagus with a bright squeeze of lemon.

NUTRITION

435kcal
Protein
41.1g
Fat
16.2g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

150g Asparagus

1 tsp Extra Virgin Olive Oil

0.5 Lemon

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil and a pinch of salt.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the trimmed asparagus to the tray and roast for another 10 minutes.

  • 4

    While the vegetables roast, pat the salmon dry and season both sides with salt and pepper.

  • 5

    Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 7

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