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 wild salmon fillet served alongside oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty fresh lemon.

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NUTRITION

425kcal
Protein
41.4g
Fat
16.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

105g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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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 and a pinch of salt, 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 and add the asparagus spears, tossing them in the remaining oil and seasoning with salt and pepper.

  • 5

    Return the tray to the oven for another 10-12 minutes until the vegetables are tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 8

    Flip the salmon and cook for an additional 2-3 minutes until cooked through to your preference.

  • 9

    Plate the salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.

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 wild salmon fillet served alongside oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty fresh lemon.

NUTRITION

425kcal
Protein
41.4g
Fat
16.4g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

105g Sweet Potato, cubed

150g Asparagus spears

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 and a pinch of salt, 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 and add the asparagus spears, tossing them in the remaining oil and seasoning with salt and pepper.

  • 5

    Return the tray to the oven for another 10-12 minutes until the vegetables are tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 8

    Flip the salmon and cook for an additional 2-3 minutes until cooked through to your preference.

  • 9

    Plate the salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.