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

Pan-seared salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

441kcal
Protein
44.2g
Fat
17.3g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus spears, drizzle with a touch more oil, and roast for an additional 10 minutes until tender.

  • 4

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

  • 5

    Heat a skillet over medium-high heat with the remaining oil and sear the salmon skin-side up for 4-5 minutes until a golden crust forms.

  • 6

    Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque and the exterior is beautifully golden.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice for a bright pop of flavor.

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

Pan-seared salmon served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

441kcal
Protein
44.2g
Fat
17.3g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus spears, drizzle with a touch more oil, and roast for an additional 10 minutes until tender.

  • 4

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

  • 5

    Heat a skillet over medium-high heat with the remaining oil and sear the salmon skin-side up for 4-5 minutes until a golden crust forms.

  • 6

    Flip the salmon carefully and cook for another 3-4 minutes until the center is just opaque and the exterior is beautifully golden.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice for a bright pop of flavor.