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 wild salmon served with oven-roasted sweet potato cubes and crisp-tender asparagus, finished with a fresh squeeze of lemon.

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NUTRITION

425kcal
Protein
41.8g
Fat
12.6g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until golden and cooked to your preference.

  • 8

    Plate the salmon alongside 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 wild salmon served with oven-roasted sweet potato cubes and crisp-tender asparagus, finished with a fresh squeeze of lemon.

NUTRITION

425kcal
Protein
41.8g
Fat
12.6g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until golden and cooked to your preference.

  • 8

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