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

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NUTRITION

466kcal
Protein
45.7g
Fat
16.4g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Atlantic Salmon

1.1 cups cubed Sweet Potato

1.1 cups Asparagus spears

2 teaspoons Extra Virgin Olive Oil

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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 sea salt, then spread them on a parchment-lined 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 the potatoes are tender and asparagus is crisp-tender.

  • 5

    While the 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 crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted vegetables and serve immediately.

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

NUTRITION

466kcal
Protein
45.7g
Fat
16.4g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Atlantic Salmon

1.1 cups cubed Sweet Potato

1.1 cups Asparagus spears

2 teaspoons Extra Virgin Olive Oil

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 sea salt, then spread them on a parchment-lined 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 the potatoes are tender and asparagus is crisp-tender.

  • 5

    While the 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 crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted vegetables and serve immediately.