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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a fresh squeeze of lemon for a bright, zesty touch.

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NUTRITION

427kcal
Protein
43.1g
Fat
17.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon, for juicing

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the same baking sheet, drizzle with a tiny bit of water or the remaining oil if needed, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for about 4-5 minutes on the first side to get a golden crust, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 8

    Finish the dish with a generous squeeze of fresh lemon juice over the salmon and greens before serving.

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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a fresh squeeze of lemon for a bright, zesty touch.

NUTRITION

427kcal
Protein
43.1g
Fat
17.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1/2 Lemon, for juicing

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the same baking sheet, drizzle with a tiny bit of water or the remaining oil if needed, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for about 4-5 minutes on the first side to get a golden crust, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 8

    Finish the dish with a generous squeeze of fresh lemon juice over the salmon and greens before serving.