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 salmon served alongside oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.

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NUTRITION

493kcal
Protein
46.8g
Fat
18.1g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Olive Oil

1 tbsp 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 and pepper, then spread them on the baking sheet.

  • 3

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

  • 4

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily.

  • 7

    Serve the seared salmon alongside the roasted vegetables and finish 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 wild salmon served alongside oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.

NUTRITION

493kcal
Protein
46.8g
Fat
18.1g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Olive Oil

1 tbsp 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 and pepper, then spread them on the baking sheet.

  • 3

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

  • 4

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily.

  • 7

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