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 served with oven-roasted sweet potato and tender asparagus, finished with a squeeze of lemon and a perfectly crisp, golden crust.

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NUTRITION

456kcal
Protein
44.3g
Fat
17.5g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato

100g Asparagus

1 tsp 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

    Peel and cube the sweet potato into bite-sized pieces, then toss with half the olive oil and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for an additional 10 minutes.

  • 5

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

  • 6

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

  • 7

    Place the salmon skin-side down and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 minutes.

  • 8

    Serve the salmon alongside the roasted vegetables and finish with 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 served with oven-roasted sweet potato and tender asparagus, finished with a squeeze of lemon and a perfectly crisp, golden crust.

NUTRITION

456kcal
Protein
44.3g
Fat
17.5g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato

100g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces, then toss with half the olive oil and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for an additional 10 minutes.

  • 5

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

  • 6

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

  • 7

    Place the salmon skin-side down and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 minutes.

  • 8

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