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 alongside roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

449kcal
Protein
44.8g
Fat
18.3g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Coho Salmon

100 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon 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 and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the same baking sheet, drizzle with the remaining oil, 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 a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden on the outside and cooked through.

  • 6

    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 wild salmon served alongside roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

449kcal
Protein
44.8g
Fat
18.3g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Coho Salmon

100 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon 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 and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the same baking sheet, drizzle with the remaining oil, 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 a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden on the outside and cooked through.

  • 6

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