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

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NUTRITION

392kcal
Protein
38.0g
Fat
15.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Wild Atlantic Salmon fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

Salt, black pepper, and lemon wedges to taste

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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, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus spears, drizzle with the remaining oil, and roast for another 10 to 12 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side until crispy, then flip and cook for another 3 to 4 minutes until opaque throughout.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish 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 with roasted sweet potato cubes and tender asparagus, finished with a bright, zesty squeeze of lemon.

NUTRITION

392kcal
Protein
38.0g
Fat
15.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Wild Atlantic Salmon fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

Salt, black pepper, and lemon wedges to taste

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, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus spears, drizzle with the remaining oil, and roast for another 10 to 12 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side until crispy, then flip and cook for another 3 to 4 minutes until opaque throughout.

  • 6

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