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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

475kcal
Protein
38.7g
Fat
20g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus Spears, trimmed

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt, then spread them on a baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10-12 minutes until tender.

  • 5

    While vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon 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 2-3 minutes until desired doneness is reached.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.

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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

475kcal
Protein
38.7g
Fat
20g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus Spears, trimmed

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt, then spread them on a baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10-12 minutes until tender.

  • 5

    While vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon 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 2-3 minutes until desired doneness is reached.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.