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 fillet paired with spice-rubbed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of bright lemon and flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

481kcal
Protein
41.4g
Fat
18.7g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Atlantic Salmon Fillet

1 cup Sweet Potato, cubed

150g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

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, sea salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus spears, drizzling them with the remaining oil and a pinch of salt.

  • 5

    Return the tray to the oven for another 10-12 minutes until the potatoes are golden and asparagus is tender.

  • 6

    While vegetables roast, heat a non-stick skillet over medium-high heat.

  • 7

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 8

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked to your preference.

  • 9

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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 fillet paired with spice-rubbed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of bright lemon and flaky sea salt.

NUTRITION

481kcal
Protein
41.4g
Fat
18.7g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Atlantic Salmon Fillet

1 cup Sweet Potato, cubed

150g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp 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, sea salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus spears, drizzling them with the remaining oil and a pinch of salt.

  • 5

    Return the tray to the oven for another 10-12 minutes until the potatoes are golden and asparagus is tender.

  • 6

    While vegetables roast, heat a non-stick skillet over medium-high heat.

  • 7

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 8

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked to your preference.

  • 9

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.