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 wild salmon served with tender asparagus and caramelized roasted sweet potatoes, finished with a squeeze of fresh lemon.

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NUTRITION

428kcal
Protein
43.2g
Fat
17.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

100 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Olive Oil

Pinch of Sea Salt and Black Pepper

1 wedge Fresh Lemon

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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

    Remove the tray from the oven, add the asparagus spears, drizzle with the remaining olive oil, and roast for another 10 to 12 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crispy and the flesh is opaque.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish 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

Pan-seared wild salmon served with tender asparagus and caramelized roasted sweet potatoes, finished with a squeeze of fresh lemon.

NUTRITION

428kcal
Protein
43.2g
Fat
17.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

100 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Olive Oil

Pinch of Sea Salt and Black Pepper

1 wedge Fresh Lemon

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

    Remove the tray from the oven, add the asparagus spears, drizzle with the remaining olive oil, and roast for another 10 to 12 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crispy and the flesh is opaque.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a bright squeeze of fresh lemon juice.