Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

473kcal
Protein
43.5g
Fat
16.9g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Wild Atlantic Salmon

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon 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.

  • 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 potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Snap the woody ends off the asparagus, toss with the potatoes, and roast for another 10 minutes until tender.

  • 5

    While vegetables roast, season the salmon with salt and pepper, then sear in a non-stick skillet over medium-high heat with the remaining oil for 4 minutes per side.

  • 6

    Serve the salmon alongside the roasted vegetables with a bright squeeze of fresh lemon juice.

Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.

NUTRITION

473kcal
Protein
43.5g
Fat
16.9g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Wild Atlantic Salmon

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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 potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Snap the woody ends off the asparagus, toss with the potatoes, and roast for another 10 minutes until tender.

  • 5

    While vegetables roast, season the salmon with salt and pepper, then sear in a non-stick skillet over medium-high heat with the remaining oil for 4 minutes per side.

  • 6

    Serve the salmon alongside the roasted vegetables with a bright squeeze of fresh lemon juice.