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 fillet paired with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

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NUTRITION

475kcal
Protein
43.9g
Fat
19.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 half of the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10-12 minutes until tender.

  • 4

    Pat the salmon dry and season with salt and pepper.

  • 5

    Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the center is just opaque and the edges are crisp.

  • 7

    Plate the salmon alongside 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 fillet paired with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

NUTRITION

475kcal
Protein
43.9g
Fat
19.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 half of the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10-12 minutes until tender.

  • 4

    Pat the salmon dry and season with salt and pepper.

  • 5

    Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the center is just opaque and the edges are crisp.

  • 7

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