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

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NUTRITION

464kcal
Protein
41.1g
Fat
22g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

100 grams Sweet Potato, cubed

1 cup Asparagus spears

0.75 tablespoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper, 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, drizzle with the remaining olive oil, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with the remaining salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and the flesh is cooked through.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of 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 oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.

NUTRITION

464kcal
Protein
41.1g
Fat
22g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

100 grams Sweet Potato, cubed

1 cup Asparagus spears

0.75 tablespoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper, 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, drizzle with the remaining olive oil, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with the remaining salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and the flesh is cooked through.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.