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 salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

425kcal
Protein
45.2g
Fat
11.5g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the hot skillet and sear for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 7

    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 salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

425kcal
Protein
45.2g
Fat
11.5g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

1 tsp 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 and trimmed asparagus with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the hot skillet and sear for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 7

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