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 asparagus and caramelized sweet potatoes, finished with a squeeze of zesty lemon.

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NUTRITION

477kcal
Protein
44.7g
Fat
17.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1.3 cups cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a large baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10-12 minutes until the vegetables are tender and slightly browned.

  • 5

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then sear it for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 7

    Plate the seared salmon alongside the roasted vegetables and serve immediately.

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 asparagus and caramelized sweet potatoes, finished with a squeeze of zesty lemon.

NUTRITION

477kcal
Protein
44.7g
Fat
17.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1.3 cups cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a large baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10-12 minutes until the vegetables are tender and slightly browned.

  • 5

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then sear it for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 7

    Plate the seared salmon alongside the roasted vegetables and serve immediately.