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

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NUTRITION

453kcal
Protein
43.2g
Fat
19.8g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh 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 of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray and continue roasting for another 10 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.

  • 6

    Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is cooked through and the skin is crisp.

  • 7

    Serve the seared salmon alongside the roasted vegetables and finish with a bright squeeze of fresh 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 alongside roasted sweet potato and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

453kcal
Protein
43.2g
Fat
19.8g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh 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 of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray and continue roasting for another 10 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.

  • 6

    Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is cooked through and the skin is crisp.

  • 7

    Serve the seared salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.