Seared Salmon with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato

Pan-seared salmon served with roasted asparagus and cubed sweet potatoes, finished with a squeeze of fresh lemon and a perfectly golden, crisp skin.

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NUTRITION

427kcal
Protein
32.2g
Fat
23.3g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Asparagus

1/2 cup cubed Sweet Potato

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 and trimmed asparagus with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

    While vegetables roast, pat the salmon 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 skin-side down in the pan and sear for 4-5 minutes until the skin is crunchy.

  • 7

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.

  • 8

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.

Seared Salmon with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato

Pan-seared salmon served with roasted asparagus and cubed sweet potatoes, finished with a squeeze of fresh lemon and a perfectly golden, crisp skin.

NUTRITION

427kcal
Protein
32.2g
Fat
23.3g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Asparagus

1/2 cup cubed Sweet Potato

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 and trimmed asparagus with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

    While vegetables roast, pat the salmon 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 skin-side down in the pan and sear for 4-5 minutes until the skin is crunchy.

  • 7

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.

  • 8

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.