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 cubed roasted sweet potatoes 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
43.4g
Fat
17.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 the olive oil, salt, and pepper, then roast for 15 minutes.

  • 3

    Add asparagus to the baking sheet, drizzle with remaining oil, and roast for another 10-12 minutes until tender.

  • 4

    Season salmon with salt and pepper, then sear in a hot non-stick skillet over medium-high heat for 4-5 minutes per side until golden.

  • 5

    Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh 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 cubed roasted sweet potatoes and tender asparagus spears, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

448kcal
Protein
43.4g
Fat
17.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add asparagus to the baking sheet, drizzle with remaining oil, and roast for another 10-12 minutes until tender.

  • 4

    Season salmon with salt and pepper, then sear in a hot non-stick skillet over medium-high heat for 4-5 minutes per side until golden.

  • 5

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