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 potato cubes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

480kcal
Protein
44.6g
Fat
17.4g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato, cubed

1 cup Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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, salt, and pepper, then roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10 minutes until tender.

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 3-4 minutes until the skin is crisp and the fish is cooked through.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh 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 with roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

480kcal
Protein
44.6g
Fat
17.4g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato, cubed

1 cup Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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, salt, and pepper, then roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10 minutes until tender.

  • 4

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

  • 5

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

  • 6

    Flip the salmon and cook for another 3-4 minutes until the skin is crisp and the fish is cooked through.

  • 7

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