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 fillet served with tender roasted sweet potato cubes and charred asparagus spears, finished with a bright squeeze of fresh lemon.

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NUTRITION

434kcal
Protein
43.1g
Fat
17.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon 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 and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, drizzle with the remaining olive oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with sea salt and black pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the fish is cooked through.

  • 6

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.

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 fillet served with tender roasted sweet potato cubes and charred asparagus spears, finished with a bright squeeze of fresh lemon.

NUTRITION

434kcal
Protein
43.1g
Fat
17.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon 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 and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, drizzle with the remaining olive oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with sea salt and black pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the fish is cooked through.

  • 6

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.