Pan-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.

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

Wild-caught salmon seared until golden, served with roasted sweet potato cubes and tender asparagus finished with a squeeze of zesty lemon.

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NUTRITION

435kcal
Protein
32.4g
Fat
20.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

125g Sweet Potato, cubed

100g Asparagus spears

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 baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the same baking sheet, drizzle with the remaining olive oil, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 6

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.

Pan-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.

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potatoes and Asparagus

Wild-caught salmon seared until golden, served with roasted sweet potato cubes and tender asparagus finished with a squeeze of zesty lemon.

NUTRITION

435kcal
Protein
32.4g
Fat
20.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

125g Sweet Potato, cubed

100g Asparagus spears

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 baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the same baking sheet, drizzle with the remaining olive oil, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 6

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.