Pan-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.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared salmon served with roasted sweet potato cubes and tender asparagus, featuring a perfectly crisp skin and a bright squeeze of lemon.

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NUTRITION

435kcal
Protein
30.6g
Fat
22g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

110g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with a tiny bit of water or additional oil if needed, and roast for an additional 10 minutes until tender.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is golden and crisp.

  • 7

    Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just cooked through and opaque.

  • 8

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

Pan-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.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared salmon served with roasted sweet potato cubes and tender asparagus, featuring a perfectly crisp skin and a bright squeeze of lemon.

NUTRITION

435kcal
Protein
30.6g
Fat
22g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

110g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with a tiny bit of water or additional oil if needed, and roast for an additional 10 minutes until tender.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is golden and crisp.

  • 7

    Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is just cooked through and opaque.

  • 8

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