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 with roasted sweet potatoes and asparagus, finished with a squeeze of lemon for a perfectly crispy skin.

Try 7 days free, then $12.99 / mo.

NUTRITION

482kcal
Protein
44.1g
Fat
19.9g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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 with one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the same baking sheet, tossing them lightly with the potatoes, and roast for another 10 minutes until the vegetables are tender.

  • 4

    While the vegetables finish roasting, heat the remaining half teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

  • 6

    Sear the salmon for 4-5 minutes per side until the skin is crispy and the fish is cooked to your desired level of doneness.

  • 7

    Plate the salmon alongside 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 with roasted sweet potatoes and asparagus, finished with a squeeze of lemon for a perfectly crispy skin.

NUTRITION

482kcal
Protein
44.1g
Fat
19.9g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the same baking sheet, tossing them lightly with the potatoes, and roast for another 10 minutes until the vegetables are tender.

  • 4

    While the vegetables finish roasting, heat the remaining half teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

  • 6

    Sear the salmon for 4-5 minutes per side until the skin is crispy and the fish is cooked to your desired level of doneness.

  • 7

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