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 fillet served with roasted sweet potatoes and garlic-rubbed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

438kcal
Protein
38.2g
Fat
18.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

125g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces, then toss with half the olive oil and a pinch of salt.

  • 3

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

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, drizzling with the remaining oil.

  • 5

    Return the vegetables to the oven for another 10 to 12 minutes until the asparagus is tender and the potatoes are golden.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

  • 8

    Flip the fillet and cook for another 3 to 4 minutes until the center is just opaque.

  • 9

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

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 fillet served with roasted sweet potatoes and garlic-rubbed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

438kcal
Protein
38.2g
Fat
18.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

125g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1/2 Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces, then toss with half the olive oil and a pinch of salt.

  • 3

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

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, drizzling with the remaining oil.

  • 5

    Return the vegetables to the oven for another 10 to 12 minutes until the asparagus is tender and the potatoes are golden.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.

  • 8

    Flip the fillet and cook for another 3 to 4 minutes until the center is just opaque.

  • 9

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