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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

479kcal
Protein
34.4g
Fat
25.4g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Salmon Fillet

120g Sweet Potato, cubed

1 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil.

  • 4

    Continue roasting the vegetables for another 10 minutes until the potatoes are tender and the asparagus is bright green.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is cooked through to your preference.

  • 8

    Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

479kcal
Protein
34.4g
Fat
25.4g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Salmon Fillet

120g Sweet Potato, cubed

1 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil.

  • 4

    Continue roasting the vegetables for another 10 minutes until the potatoes are tender and the asparagus is bright green.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is cooked through to your preference.

  • 8

    Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.