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 potato and tender asparagus, finished with a bright and zesty lemon drizzle.

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NUTRITION

441kcal
Protein
44.6g
Fat
17.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100g Sweet Potato (cubed)

150g Asparagus spears

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the asparagus on the same baking sheet, drizzle with the remaining olive oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet over medium-high heat for 4 to 5 minutes per side.

  • 5

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish the dish with a fresh squeeze of lemon juice.

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 potato and tender asparagus, finished with a bright and zesty lemon drizzle.

NUTRITION

441kcal
Protein
44.6g
Fat
17.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100g Sweet Potato (cubed)

150g Asparagus spears

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the asparagus on the same baking sheet, drizzle with the remaining olive oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet over medium-high heat for 4 to 5 minutes per side.

  • 5

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish the dish with a fresh squeeze of lemon juice.