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 served alongside roasted sweet potato and asparagus spears, finished with a bright squeeze of zesty lemon.

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NUTRITION

464kcal
Protein
45.9g
Fat
17.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Salmon Fillet

4.2 ounces Sweet Potato, cubed

5.3 ounces Asparagus spears

1 teaspoon 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 half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus spears to the baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan.

  • 7

    Sear the salmon for 4 to 5 minutes on the first side until a golden crust forms, then flip and cook for an additional 2 to 3 minutes.

  • 8

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of 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 salmon served alongside roasted sweet potato and asparagus spears, finished with a bright squeeze of zesty lemon.

NUTRITION

464kcal
Protein
45.9g
Fat
17.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Salmon Fillet

4.2 ounces Sweet Potato, cubed

5.3 ounces Asparagus spears

1 teaspoon 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 half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus spears to the baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan.

  • 7

    Sear the salmon for 4 to 5 minutes on the first side until a golden crust forms, then flip and cook for an additional 2 to 3 minutes.

  • 8

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