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 and roasted sweet potatoes paired with tender asparagus, finished with a squeeze of fresh lemon for a perfectly caramelized edge.

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NUTRITION

407kcal
Protein
29.2g
Fat
21.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

100g Asparagus Spears

1 tbsp 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 with half of the olive oil and a pinch of sea salt, then roast for 20 minutes.

  • 3

    Add the asparagus spears to the same baking sheet and roast for an additional 8 to 10 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then heat the remaining oil in a skillet over medium-high heat.

  • 5

    Sear the salmon skin-side down for 4 minutes until crispy, then flip and cook for 3 more minutes.

  • 6

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

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 and roasted sweet potatoes paired with tender asparagus, finished with a squeeze of fresh lemon for a perfectly caramelized edge.

NUTRITION

407kcal
Protein
29.2g
Fat
21.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

100g Asparagus Spears

1 tbsp 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 with half of the olive oil and a pinch of sea salt, then roast for 20 minutes.

  • 3

    Add the asparagus spears to the same baking sheet and roast for an additional 8 to 10 minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper, then heat the remaining oil in a skillet over medium-high heat.

  • 5

    Sear the salmon skin-side down for 4 minutes until crispy, then flip and cook for 3 more minutes.

  • 6

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