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 fillet served with tender roasted sweet potato cubes and charred asparagus spears, finished with a squeeze of zesty fresh lemon.

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NUTRITION

467kcal
Protein
46.3g
Fat
18.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, drizzle with the remaining olive oil, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 8

    Serve the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish 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 fillet served with tender roasted sweet potato cubes and charred asparagus spears, finished with a squeeze of zesty fresh lemon.

NUTRITION

467kcal
Protein
46.3g
Fat
18.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, drizzle with the remaining olive oil, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 8

    Serve the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.