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 wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

474kcal
Protein
44.1g
Fat
17.3g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Olive Oil

1 tbsp 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 the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the same tray, drizzle with the remaining oil, and roast for an additional 10 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot skillet skin-side down until the skin is perfectly crisp.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the flesh is just opaque and flakes easily with a fork.

  • 6

    Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh 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 wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

474kcal
Protein
44.1g
Fat
17.3g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Olive Oil

1 tbsp 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 the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the same tray, drizzle with the remaining oil, and roast for an additional 10 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot skillet skin-side down until the skin is perfectly crisp.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the flesh is just opaque and flakes easily with a fork.

  • 6

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