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 wild salmon served with roasted sweet potato and charred asparagus, finished with a squeeze of lemon for a bright, zesty zing.

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NUTRITION

465kcal
Protein
46.3g
Fat
18.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

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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 sea salt.

  • 3

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

  • 4

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

  • 5

    Pat the salmon dry and season both sides with salt and black pepper.

  • 6

    Heat a skillet over medium-high heat and sear the salmon for 4 minutes skin-side down until crispy.

  • 7

    Flip the salmon and cook for another 3 minutes until just opaque in the center.

  • 8

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.

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 wild salmon served with roasted sweet potato and charred asparagus, finished with a squeeze of lemon for a bright, zesty zing.

NUTRITION

465kcal
Protein
46.3g
Fat
18.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

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 sea salt.

  • 3

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

  • 4

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

  • 5

    Pat the salmon dry and season both sides with salt and black pepper.

  • 6

    Heat a skillet over medium-high heat and sear the salmon for 4 minutes skin-side down until crispy.

  • 7

    Flip the salmon and cook for another 3 minutes until just opaque in the center.

  • 8

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.