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 alongside oven-roasted sweet potatoes and asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

469kcal
Protein
46.6g
Fat
18.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Caught Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the trimmed asparagus, drizzling with a tiny bit of water or the remaining oil if needed, and roast for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 7

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until cooked through.

  • 8

    Plate the seared salmon with the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.

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 alongside oven-roasted sweet potatoes and asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

469kcal
Protein
46.6g
Fat
18.2g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Caught Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the trimmed asparagus, drizzling with a tiny bit of water or the remaining oil if needed, and roast for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 7

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until cooked through.

  • 8

    Plate the seared salmon with the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.