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 wild salmon paired with herb-roasted sweet potatoes and tender asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

451kcal
Protein
44.3g
Fat
17.4g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

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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, drizzle with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 4

    Season the salmon fillet with salt, pepper, and dried herbs like dill or parsley.

  • 5

    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 opaque.

  • 6

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

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 wild salmon paired with herb-roasted sweet potatoes and tender asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

451kcal
Protein
44.3g
Fat
17.4g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

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, drizzle with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 4

    Season the salmon fillet with salt, pepper, and dried herbs like dill or parsley.

  • 5

    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 opaque.

  • 6

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