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 fillet paired with roasted sweet potato cubes and garlic-rubbed asparagus, finished with a squeeze of bright lemon and toasted sea salt.

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NUTRITION

502kcal
Protein
47.3g
Fat
13.7g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

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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 in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears.

  • 4

    Drizzle the remaining oil over the asparagus and roast everything for another 10 to 12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is golden and crispy.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 8

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of 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 fillet paired with roasted sweet potato cubes and garlic-rubbed asparagus, finished with a squeeze of bright lemon and toasted sea salt.

NUTRITION

502kcal
Protein
47.3g
Fat
13.7g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt and Black Pepper

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 in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears.

  • 4

    Drizzle the remaining oil over the asparagus and roast everything for another 10 to 12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is golden and crispy.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 8

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