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 with crispy skin served alongside roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon.

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NUTRITION

479kcal
Protein
43.9g
Fat
17.8g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

150g Sweet Potato, cubed

100g Fresh Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp 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, then move them to one side of the tray and add the asparagus to the other side.

  • 4

    Drizzle the remaining olive oil over the asparagus and return the tray to the oven for another 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with salt and pepper and place it skin-side down in a hot non-stick skillet over medium-high heat.

  • 6

    Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 3-4 minutes until cooked through.

  • 7

    Plate the crispy salmon alongside the roasted sweet potatoes and asparagus, finishing the dish 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 with crispy skin served alongside roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon.

NUTRITION

479kcal
Protein
43.9g
Fat
17.8g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

150g Sweet Potato, cubed

100g Fresh Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp 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, then move them to one side of the tray and add the asparagus to the other side.

  • 4

    Drizzle the remaining olive oil over the asparagus and return the tray to the oven for another 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with salt and pepper and place it skin-side down in a hot non-stick skillet over medium-high heat.

  • 6

    Sear the salmon for 4-5 minutes until the skin is golden and crispy, then flip and cook for an additional 3-4 minutes until cooked through.

  • 7

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