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

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NUTRITION

438kcal
Protein
43.8g
Fat
17.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

1 cup 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 on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus, drizzling with the remaining oil and roasting for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with 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 crisp and the flesh is flaky.

  • 7

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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

NUTRITION

438kcal
Protein
43.8g
Fat
17.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

1 cup 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 on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus, drizzling with the remaining oil and roasting for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with 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 crisp and the flesh is flaky.

  • 7

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.