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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

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NUTRITION

484kcal
Protein
45.1g
Fat
17.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato

150g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

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

  • 3

    Spread the sweet potatoes evenly on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus, add them to the baking sheet with the potatoes, and roast for an additional 10 minutes.

  • 5

    While the vegetables are roasting, season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

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

  • 8

    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 fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

NUTRITION

484kcal
Protein
45.1g
Fat
17.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato

150g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

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

  • 3

    Spread the sweet potatoes evenly on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus, add them to the baking sheet with the potatoes, and roast for an additional 10 minutes.

  • 5

    While the vegetables are roasting, season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

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

  • 8

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