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 alongside tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

458kcal
Protein
44.6g
Fat
17.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1 teaspoon Olive Oil

1 tablespoon 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 the olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10-12 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 up for 4 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes until cooked through.

  • 7

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of 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 alongside tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

458kcal
Protein
44.6g
Fat
17.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

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

    Toss the cubed sweet potatoes with half the olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10-12 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 up for 4 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes until cooked through.

  • 7

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