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 caramelized sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and sea salt.

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NUTRITION

447kcal
Protein
45.8g
Fat
18.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 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 move them to one side of the tray and add the asparagus spears, drizzling them with the remaining oil.

  • 4

    While the vegetables continue roasting for another 10 minutes, season the salmon fillet with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque.

  • 6

    Plate the seared salmon alongside the caramelized sweet potatoes and tender asparagus, finishing the dish 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 fillet paired with caramelized sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and sea salt.

NUTRITION

447kcal
Protein
45.8g
Fat
18.1g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 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 move them to one side of the tray and add the asparagus spears, drizzling them with the remaining oil.

  • 4

    While the vegetables continue roasting for another 10 minutes, season the salmon fillet with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque.

  • 6

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