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 sockeye salmon paired with oven-roasted sweet potatoes and asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

442kcal
Protein
45.0g
Fat
18.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Sockeye Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the same baking sheet, drizzle with a half-teaspoon of olive oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining half-teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish 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 sockeye salmon paired with oven-roasted sweet potatoes and asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

442kcal
Protein
45.0g
Fat
18.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Sockeye Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the same baking sheet, drizzle with a half-teaspoon of olive oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining half-teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.