Pan-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.

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon paired with roasted sweet potato and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt for a perfect crunch.

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NUTRITION

515kcal
Protein
49.7g
Fat
19.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedges

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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

    Move the potatoes to one side of the tray and add the trimmed asparagus, drizzling with a tiny bit of water or the remaining oil and a pinch of salt.

  • 5

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is bright green.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat with the remaining half teaspoon of olive oil.

  • 8

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 9

    Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 10

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

Pan-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.

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon paired with roasted sweet potato and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt for a perfect crunch.

NUTRITION

515kcal
Protein
49.7g
Fat
19.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedges

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

    Move the potatoes to one side of the tray and add the trimmed asparagus, drizzling with a tiny bit of water or the remaining oil and a pinch of salt.

  • 5

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is bright green.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat with the remaining half teaspoon of olive oil.

  • 8

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 9

    Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 10

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