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

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NUTRITION

454kcal
Protein
44.4g
Fat
17.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat 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 and a pinch of salt, then spread on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10-12 minutes until tender.

  • 5

    Season the salmon fillet with salt and pepper while the vegetables roast.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.

  • 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 wild salmon served alongside oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

454kcal
Protein
44.4g
Fat
17.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat 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 and a pinch of salt, then spread on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10-12 minutes until tender.

  • 5

    Season the salmon fillet with salt and pepper while the vegetables roast.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.

  • 8

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