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 spears, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

448kcal
Protein
43.8g
Fat
17.3g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon 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 half-inch cubes for even roasting.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of salt then roast for 20 minutes.

  • 4

    Trim the woody ends off the asparagus and add the spears to the baking sheet with the remaining oil for the last 10 minutes of roasting.

  • 5

    Season the salmon fillet with salt and pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and crisp.

  • 7

    Plate the salmon alongside the roasted vegetables and drizzle 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 served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

448kcal
Protein
43.8g
Fat
17.3g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

120 grams Sweet Potato

100 grams Asparagus

1 teaspoon 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 half-inch cubes for even roasting.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of salt then roast for 20 minutes.

  • 4

    Trim the woody ends off the asparagus and add the spears to the baking sheet with the remaining oil for the last 10 minutes of roasting.

  • 5

    Season the salmon fillet with salt and pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and crisp.

  • 7

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