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

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NUTRITION

478kcal
Protein
44.3g
Fat
19g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

125g Sweet Potato, cubed

120g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Smoked Paprika, Salt, and Black Pepper

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    While potatoes roast, trim the woody ends off the asparagus and season with a touch of salt and pepper.

  • 5

    Move the sweet potatoes to one side of the tray and add the asparagus to the other side, then roast for another 10-12 minutes until vegetables are tender.

  • 6

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

  • 7

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 8

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 9

    Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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

NUTRITION

478kcal
Protein
44.3g
Fat
19g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

125g Sweet Potato, cubed

120g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Smoked Paprika, Salt, and Black Pepper

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    While potatoes roast, trim the woody ends off the asparagus and season with a touch of salt and pepper.

  • 5

    Move the sweet potatoes to one side of the tray and add the asparagus to the other side, then roast for another 10-12 minutes until vegetables are tender.

  • 6

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

  • 7

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 8

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 9

    Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.