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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

432kcal
Protein
40.7g
Fat
16.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add trimmed asparagus to the baking sheet with the remaining olive oil and roast for another 10 minutes until tender.

  • 4

    Season salmon with salt and pepper and sear in a hot non-stick skillet for 4-5 minutes skin-side down.

  • 5

    Flip the salmon and cook for 2-3 more minutes until the center is just opaque.

  • 6

    Serve the salmon with the roasted vegetables and 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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty lemon.

NUTRITION

432kcal
Protein
40.7g
Fat
16.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add trimmed asparagus to the baking sheet with the remaining olive oil and roast for another 10 minutes until tender.

  • 4

    Season salmon with salt and pepper and sear in a hot non-stick skillet for 4-5 minutes skin-side down.

  • 5

    Flip the salmon and cook for 2-3 more minutes until the center is just opaque.

  • 6

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