Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

Crispy pan-seared salmon served alongside tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty fresh lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

477kcal
Protein
46.2g
Fat
18.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon fillet

120g Sweet potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

Pinch of sea salt and black pepper

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.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the trimmed asparagus, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked through to your preference.

  • 8

    Plate the salmon with the roasted sweet potatoes and asparagus, then drizzle the fresh lemon juice over the fish before serving.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

Crispy pan-seared salmon served alongside tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

477kcal
Protein
46.2g
Fat
18.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon fillet

120g Sweet potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

Pinch of sea salt and black pepper

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.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the trimmed asparagus, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked through to your preference.

  • 8

    Plate the salmon with the roasted sweet potatoes and asparagus, then drizzle the fresh lemon juice over the fish before serving.