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 oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

493kcal
Protein
40.7g
Fat
20.7g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon with salt and pepper and sear in a hot non-stick skillet for 4-5 minutes per side until golden.

  • 6

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

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 oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

493kcal
Protein
40.7g
Fat
20.7g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon with salt and pepper and sear in a hot non-stick skillet for 4-5 minutes per side until golden.

  • 6

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