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 served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright and zesty lemon squeeze.

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NUTRITION

389kcal
Protein
35.3g
Fat
14.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon

1 small Sweet Potato

5 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, tossing them with half the olive oil and a pinch of salt.

  • 3

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

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, roasting for an additional 10 minutes until tender.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crispy and the flesh is flaky.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a bright and zesty lemon squeeze.

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 served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright and zesty lemon squeeze.

NUTRITION

389kcal
Protein
35.3g
Fat
14.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon

1 small Sweet Potato

5 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, tossing them with half the olive oil and a pinch of salt.

  • 3

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

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, roasting for an additional 10 minutes until tender.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crispy and the flesh is flaky.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a bright and zesty lemon squeeze.