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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon.

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NUTRITION

498kcal
Protein
42.2g
Fat
21.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

1 Lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with one teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until the potatoes are tender and the asparagus is lightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the fish is cooked through and flakes easily.

  • 7

    Plate the seared salmon alongside the roasted vegetables and serve with a fresh lemon wedge.

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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon.

NUTRITION

498kcal
Protein
42.2g
Fat
21.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

1 Lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with one teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until the potatoes are tender and the asparagus is lightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the fish is cooked through and flakes easily.

  • 7

    Plate the seared salmon alongside the roasted vegetables and serve with a fresh lemon wedge.