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

Try 7 days free, then $12.99 / mo.

NUTRITION

456kcal
Protein
43.4g
Fat
18.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 Lemon wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet and continue roasting for 10 more minutes until the vegetables are tender.

  • 4

    Pat the salmon dry and season with sea salt and black pepper.

  • 5

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 6

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

  • 7

    Plate the salmon with the roasted vegetables and serve with a fresh lemon wedge.

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

NUTRITION

456kcal
Protein
43.4g
Fat
18.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet and continue roasting for 10 more minutes until the vegetables are tender.

  • 4

    Pat the salmon dry and season with sea salt and black pepper.

  • 5

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 6

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

  • 7

    Plate the salmon with the roasted vegetables and serve with a fresh lemon wedge.