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 served with tender roasted sweet potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

439kcal
Protein
44.3g
Fat
17.7g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Salmon Fillet

100 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut it into small half-inch cubes for even roasting.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 4

    Roast the potatoes for 15 minutes.

  • 5

    While potatoes roast, trim the tough woody ends off the asparagus spears.

  • 6

    Add the asparagus to the baking sheet with the potatoes, drizzle with a tiny bit of water or the remaining oil if needed, and roast for another 10 minutes.

  • 7

    Season the salmon fillet generously with salt and black pepper.

  • 8

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

  • 9

    Place the salmon in the hot pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 10

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily.

  • 11

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

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 served with tender roasted sweet potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

439kcal
Protein
44.3g
Fat
17.7g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Salmon Fillet

100 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut it into small half-inch cubes for even roasting.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 4

    Roast the potatoes for 15 minutes.

  • 5

    While potatoes roast, trim the tough woody ends off the asparagus spears.

  • 6

    Add the asparagus to the baking sheet with the potatoes, drizzle with a tiny bit of water or the remaining oil if needed, and roast for another 10 minutes.

  • 7

    Season the salmon fillet generously with salt and black pepper.

  • 8

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

  • 9

    Place the salmon in the hot pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 10

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily.

  • 11

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