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

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NUTRITION

447kcal
Protein
43.4g
Fat
17.3g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes.

  • 5

    While potatoes roast, trim the woody ends off the asparagus.

  • 6

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast everything for another 10 minutes until tender.

  • 7

    Season the salmon fillet with salt and pepper.

  • 8

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is flaky.

  • 9

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

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

NUTRITION

447kcal
Protein
43.4g
Fat
17.3g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes.

  • 5

    While potatoes roast, trim the woody ends off the asparagus.

  • 6

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast everything for another 10 minutes until tender.

  • 7

    Season the salmon fillet with salt and pepper.

  • 8

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is flaky.

  • 9

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