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 served with roasted sweet potatoes and asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

448kcal
Protein
43.4g
Fat
17.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Cubed Sweet Potato

100g Asparagus Spears

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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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

    Trim the woody ends off the asparagus, add them to the baking sheet with the potatoes, drizzle with the remaining oil, and roast for another 10-12 minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the fish is cooked through.

  • 6

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of 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 salmon served with roasted sweet potatoes and asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

448kcal
Protein
43.4g
Fat
17.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Cubed Sweet Potato

100g Asparagus Spears

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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

    Trim the woody ends off the asparagus, add them to the baking sheet with the potatoes, drizzle with the remaining oil, and roast for another 10-12 minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the fish is cooked through.

  • 6

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