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 served with cubed roasted sweet potatoes and tender asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

479kcal
Protein
43.9g
Fat
20.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 Lemon wedge

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears, drizzle with the remaining oil, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish flakes easily.

  • 7

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

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 served with cubed roasted sweet potatoes and tender asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

479kcal
Protein
43.9g
Fat
20.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 Lemon wedge

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears, drizzle with the remaining oil, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish flakes easily.

  • 7

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