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 potato and asparagus, finished with a squeeze of lemon and a sprinkle of sea salt for a perfect crunch.

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NUTRITION

470kcal
Protein
43.4g
Fat
19.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

120 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1.5 teaspoons Olive Oil

0.5 Lemon, juiced

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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 and a pinch of salt, then roast for fifteen minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another ten minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for five minutes until the skin is crisp.

  • 6

    Flip the salmon and cook for another three minutes until it reaches your desired level of doneness.

  • 7

    Plate the salmon alongside the roasted vegetables and finish 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 fillet served with roasted sweet potato and asparagus, finished with a squeeze of lemon and a sprinkle of sea salt for a perfect crunch.

NUTRITION

470kcal
Protein
43.4g
Fat
19.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

120 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1.5 teaspoons Olive Oil

0.5 Lemon, juiced

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 and a pinch of salt, then roast for fifteen minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another ten minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for five minutes until the skin is crisp.

  • 6

    Flip the salmon and cook for another three minutes until it reaches your desired level of doneness.

  • 7

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