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 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

495kcal
Protein
43.5g
Fat
21.9g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears

2 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 one teaspoon of olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the sheet and roast for an additional 10 minutes until tender.

  • 4

    While the vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear it skin-side down for 4-5 minutes until the skin is golden and crispy.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge for a bright finish.

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

NUTRITION

495kcal
Protein
43.5g
Fat
21.9g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears

2 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 one teaspoon of olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the sheet and roast for an additional 10 minutes until tender.

  • 4

    While the vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear it skin-side down for 4-5 minutes until the skin is golden and crispy.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge for a bright finish.