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

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NUTRITION

478kcal
Protein
43.9g
Fat
17.8g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g 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 (200°C) 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, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, and drizzle with a tiny bit of water or additional seasoning if desired, then roast for another 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

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

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 9

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving.

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

NUTRITION

478kcal
Protein
43.9g
Fat
17.8g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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 and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, and drizzle with a tiny bit of water or additional seasoning if desired, then roast for another 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

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

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 9

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving.