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

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NUTRITION

363kcal
Protein
33.6g
Fat
14.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Atlantic Salmon Fillet

0.75 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 of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes and the remaining oil, and roast for an additional 10 minutes.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side.

  • 6

    Flip the salmon carefully and cook for another 3 minutes until the center is just opaque and the top is golden.

  • 7

    Serve the salmon alongside the roasted vegetables with a bright squeeze of fresh 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 salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

363kcal
Protein
33.6g
Fat
14.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Atlantic Salmon Fillet

0.75 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 of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes and the remaining oil, and roast for an additional 10 minutes.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side.

  • 6

    Flip the salmon carefully and cook for another 3 minutes until the center is just opaque and the top is golden.

  • 7

    Serve the salmon alongside the roasted vegetables with a bright squeeze of fresh lemon juice.