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 fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

430kcal
Protein
45.9g
Fat
15.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7.3 oz Salmon Fillet

100g Sweet Potato

150g Asparagus

0.5 tsp Olive Oil

Lemon wedge and sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into small, uniform cubes and spread them on the baking sheet, seasoning with a pinch of sea salt.

  • 3

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

  • 4

    While vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for 2 to 3 minutes more until the center is just opaque.

  • 7

    Plate the seared salmon alongside the roasted vegetables and finish with a bright squeeze of fresh 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 fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

430kcal
Protein
45.9g
Fat
15.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7.3 oz Salmon Fillet

100g Sweet Potato

150g Asparagus

0.5 tsp Olive Oil

Lemon wedge and sea salt

PREPARATION

  • 1

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

  • 2

    Dice the sweet potato into small, uniform cubes and spread them on the baking sheet, seasoning with a pinch of sea salt.

  • 3

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

  • 4

    While vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for 2 to 3 minutes more until the center is just opaque.

  • 7

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