Seared Salmon with Herb-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 Herb-Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served alongside herb-roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

496kcal
Protein
49.2g
Fat
19.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon Fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Avocado Oil

1/2 tsp Dried Rosemary

1/2 medium Lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half the avocado oil, dried rosemary, and a pinch of salt.

  • 3

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

  • 4

    Move the potatoes to one side, add the asparagus, drizzle with the remaining oil, and roast for another 10 minutes until tender.

  • 5

    While vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon with salt and pepper.

  • 6

    Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 7

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

Seared Salmon with Herb-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 Herb-Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served alongside herb-roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

496kcal
Protein
49.2g
Fat
19.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon Fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Avocado Oil

1/2 tsp Dried Rosemary

1/2 medium Lemon

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half the avocado oil, dried rosemary, and a pinch of salt.

  • 3

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

  • 4

    Move the potatoes to one side, add the asparagus, drizzle with the remaining oil, and roast for another 10 minutes until tender.

  • 5

    While vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon with salt and pepper.

  • 6

    Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 7

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