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.

Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared salmon served alongside roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and fresh dill for a bright, citrusy finish.

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NUTRITION

409kcal
Protein
39.7g
Fat
15.8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Dill

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 4

    Roast the potatoes for 15 minutes.

  • 5

    While the potatoes roast, trim the woody ends off the asparagus and toss with the remaining olive oil.

  • 6

    Add the asparagus to the baking sheet with the potatoes and roast for an additional 10-12 minutes until the vegetables are tender and slightly browned.

  • 7

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 8

    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 opaque.

  • 9

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice and chopped dill.

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.

Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared salmon served alongside roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and fresh dill for a bright, citrusy finish.

NUTRITION

409kcal
Protein
39.7g
Fat
15.8g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Dill

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 4

    Roast the potatoes for 15 minutes.

  • 5

    While the potatoes roast, trim the woody ends off the asparagus and toss with the remaining olive oil.

  • 6

    Add the asparagus to the baking sheet with the potatoes and roast for an additional 10-12 minutes until the vegetables are tender and slightly browned.

  • 7

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 8

    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 opaque.

  • 9

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice and chopped dill.