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 paired with roasted sweet potatoes and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

455kcal
Protein
38.4g
Fat
18g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Atlantic Salmon

150 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, sea salt, and black pepper, then spread them in a single layer 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 them with the remaining olive oil and a pinch of salt.

  • 5

    Return the tray to the oven for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to develop a golden crust.

  • 8

    Flip the salmon and cook for an additional 3-4 minutes until it reaches your desired doneness and flakes easily with a fork.

  • 9

    Plate the seared 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 paired with roasted sweet potatoes and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

455kcal
Protein
38.4g
Fat
18g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Atlantic Salmon

150 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, sea salt, and black pepper, then spread them in a single layer 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 them with the remaining olive oil and a pinch of salt.

  • 5

    Return the tray to the oven for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to develop a golden crust.

  • 8

    Flip the salmon and cook for an additional 3-4 minutes until it reaches your desired doneness and flakes easily with a fork.

  • 9

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