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 paired with herb-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a hint of smoky paprika.

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NUTRITION

494kcal
Protein
46.6g
Fat
18.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Pinch of sea salt, black pepper, and smoked paprika

1/2 Fresh Lemon

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PREPARATION

  • 1

    Preheat your 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, salt, pepper, and smoked paprika, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus spears, drizzling with a tiny bit of water or lemon juice to steam-roast.

  • 5

    While the vegetables finish roasting for another 10 minutes, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the entire dish 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 paired with herb-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a hint of smoky paprika.

NUTRITION

494kcal
Protein
46.6g
Fat
18.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Pinch of sea salt, black pepper, and smoked paprika

1/2 Fresh Lemon

PREPARATION

  • 1

    Preheat your 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, salt, pepper, and smoked paprika, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus spears, drizzling with a tiny bit of water or lemon juice to steam-roast.

  • 5

    While the vegetables finish roasting for another 10 minutes, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

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