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 oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, citrusy zing.

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NUTRITION

414kcal
Protein
27.4g
Fat
20.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

120g Sweet Potato, cubed

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh 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 and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the asparagus to the same baking sheet, drizzle with a bit more oil, and roast for another 10 minutes until the vegetables are tender.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat while the vegetables finish roasting.

  • 6

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 7

    Serve the salmon alongside the roasted vegetables 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 served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, citrusy zing.

NUTRITION

414kcal
Protein
27.4g
Fat
20.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

120g Sweet Potato, cubed

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh 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 and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the asparagus to the same baking sheet, drizzle with a bit more oil, and roast for another 10 minutes until the vegetables are tender.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat while the vegetables finish roasting.

  • 6

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 7

    Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.