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

Wild salmon pan-seared until golden and served with tender asparagus and roasted sweet potatoes that have a delicious, caramelized edge.

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NUTRITION

554kcal
Protein
55.3g
Fat
20.9g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Atlantic Salmon

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

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

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper and heat a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until desired doneness.

  • 6

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

Wild salmon pan-seared until golden and served with tender asparagus and roasted sweet potatoes that have a delicious, caramelized edge.

NUTRITION

554kcal
Protein
55.3g
Fat
20.9g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Atlantic Salmon

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

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

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper and heat a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until desired doneness.

  • 6

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