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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

476kcal
Protein
44.4g
Fat
17.3g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Salt, black pepper, and lemon wedges to taste

Try 7 days free, then $12.99 / mo.

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

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast everything for another 10-12 minutes until the potatoes 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 for 4-5 minutes per side until the skin is crisp and the flesh is flaky.

  • 6

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

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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.

NUTRITION

476kcal
Protein
44.4g
Fat
17.3g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Salt, black pepper, and lemon wedges to taste

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

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast everything for another 10-12 minutes until the potatoes 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 for 4-5 minutes per side until the skin is crisp and the flesh is flaky.

  • 6

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