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 oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

466kcal
Protein
46.3g
Fat
18.2g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

120g Sweet Potato cubes

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

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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 with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 8

    Serve the salmon alongside the roasted vegetables and drizzle with fresh 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 oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

466kcal
Protein
46.3g
Fat
18.2g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

120g Sweet Potato cubes

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F 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.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 8

    Serve the salmon alongside the roasted vegetables and drizzle with fresh lemon juice.