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

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NUTRITION

448kcal
Protein
45.1g
Fat
17.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus Spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon

1/4 tsp Sea Salt

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

  • 3

    Add the asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10-12 minutes until tender.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and flaky.

  • 5

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

NUTRITION

448kcal
Protein
45.1g
Fat
17.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus Spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon

1/4 tsp Sea Salt

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

  • 3

    Add the asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10-12 minutes until tender.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and flaky.

  • 5

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