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 bright, zesty lemon.

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NUTRITION

413kcal
Protein
29.5g
Fat
21.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Salmon Fillet

1/2 cup cubed Sweet Potato

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

1 Lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Remove the sheet, add the asparagus spears, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4-5 minutes until golden.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.

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 bright, zesty lemon.

NUTRITION

413kcal
Protein
29.5g
Fat
21.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Salmon Fillet

1/2 cup cubed Sweet Potato

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

1 Lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Remove the sheet, add the asparagus spears, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4-5 minutes until golden.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.