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 served alongside roasted sweet potato and tender asparagus spears, finished with a squeeze of bright, zesty lemon.

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NUTRITION

464kcal
Protein
44.2g
Fat
19.9g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

100 grams Sweet Potato, cubed

1 cup Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon 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 and trim the woody ends off the asparagus.

  • 3

    Toss the sweet potato cubes with half the olive oil and a pinch of salt on a baking sheet, roasting for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, toss with the remaining oil, and roast for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crisp.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until opaque and flaky.

  • 8

    Plate 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 wild salmon served alongside roasted sweet potato and tender asparagus spears, finished with a squeeze of bright, zesty lemon.

NUTRITION

464kcal
Protein
44.2g
Fat
19.9g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

100 grams Sweet Potato, cubed

1 cup Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and trim the woody ends off the asparagus.

  • 3

    Toss the sweet potato cubes with half the olive oil and a pinch of salt on a baking sheet, roasting for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, toss with the remaining oil, and roast for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crisp.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until opaque and flaky.

  • 8

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