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 salmon fillet served with tender roasted sweet potatoes and snap-crisp asparagus, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

486kcal
Protein
43.4g
Fat
24.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

80 grams Sweet Potato, cubed

1 cup Asparagus spears, trimmed

0.25 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until the potatoes are tender.

  • 4

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

  • 5

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 6

    Sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through.

  • 7

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

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 salmon fillet served with tender roasted sweet potatoes and snap-crisp asparagus, finished with a bright and zesty squeeze of fresh lemon.

NUTRITION

486kcal
Protein
43.4g
Fat
24.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

80 grams Sweet Potato, cubed

1 cup Asparagus spears, trimmed

0.25 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil, salt, and pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 15-20 minutes until the potatoes are tender.

  • 4

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

  • 5

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 6

    Sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through.

  • 7

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