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 roasted sweet potatoes and tender asparagus spears, finished with a squeeze of lemon and a touch of caramelized sweetness.

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NUTRITION

445kcal
Protein
45.7g
Fat
17.8g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Wild Atlantic Salmon

100 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Salt, pepper, and lemon wedges to taste

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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 to the baking sheet, tossing with the potatoes, and roast for an additional 10-12 minutes until the vegetables are tender and slightly browned.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preference.

  • 8

    Serve the seared salmon alongside the roasted vegetables with a fresh lemon wedge for acidity.

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 roasted sweet potatoes and tender asparagus spears, finished with a squeeze of lemon and a touch of caramelized sweetness.

NUTRITION

445kcal
Protein
45.7g
Fat
17.8g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Wild Atlantic Salmon

100 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Salt, pepper, and lemon wedges to taste

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 to the baking sheet, tossing with the potatoes, and roast for an additional 10-12 minutes until the vegetables are tender and slightly browned.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preference.

  • 8

    Serve the seared salmon alongside the roasted vegetables with a fresh lemon wedge for acidity.