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 with roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

470kcal
Protein
45.8g
Fat
18.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Olive Oil

1 tbsp 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 salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the same tray, drizzling with the remaining oil.

  • 4

    While the vegetables roast for another 10 minutes, season the salmon fillet with salt and pepper.

  • 5

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

  • 6

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

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 with roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

470kcal
Protein
45.8g
Fat
18.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Olive Oil

1 tbsp 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 salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the same tray, drizzling with the remaining oil.

  • 4

    While the vegetables roast for another 10 minutes, season the salmon fillet with salt and pepper.

  • 5

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

  • 6

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