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 alongside oven-roasted sweet potato cubes and asparagus, all finished with a bright and zesty lemon squeeze.

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NUTRITION

471kcal
Protein
46.3g
Fat
18.6g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

120g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 wedge Lemon

Salt and black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into small cubes, then toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus, toss with the remaining olive oil, and add them to the baking sheet to roast for another 10 minutes.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet for 4 to 5 minutes per side until the edges are crisp and golden.

  • 6

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

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 alongside oven-roasted sweet potato cubes and asparagus, all finished with a bright and zesty lemon squeeze.

NUTRITION

471kcal
Protein
46.3g
Fat
18.6g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

120g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 wedge Lemon

Salt and black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into small cubes, then toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus, toss with the remaining olive oil, and add them to the baking sheet to roast for another 10 minutes.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet for 4 to 5 minutes per side until the edges are crisp and golden.

  • 6

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