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 served over roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

469kcal
Protein
46.4g
Fat
18.3g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces, then toss with half of the olive oil and a pinch of salt

  • 3

    Spread the potatoes on the baking sheet and roast for 20 minutes

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, tossing with the remaining oil

  • 5

    Roast the vegetables for an additional 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 and sear the salmon for 4-5 minutes per side until the skin is perfectly crisp

  • 8

    Plate the salmon with the roasted vegetables and finish 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 served over roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

469kcal
Protein
46.4g
Fat
18.3g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces, then toss with half of the olive oil and a pinch of salt

  • 3

    Spread the potatoes on the baking sheet and roast for 20 minutes

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, tossing with the remaining oil

  • 5

    Roast the vegetables for an additional 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 and sear the salmon for 4-5 minutes per side until the skin is perfectly crisp

  • 8

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice