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

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NUTRITION

474kcal
Protein
44.9g
Fat
17.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears next to the potatoes, and return to the oven for another 10 minutes.

  • 5

    While the vegetables finish roasting, heat the remaining olive oil in a cast-iron or non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the hot pan skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 3 minutes until the center is just opaque.

  • 8

    Serve the salmon immediately alongside the roasted vegetables and finish the entire plate with a bright squeeze of fresh 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 oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

474kcal
Protein
44.9g
Fat
17.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears next to the potatoes, and return to the oven for another 10 minutes.

  • 5

    While the vegetables finish roasting, heat the remaining olive oil in a cast-iron or non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the hot pan skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 3 minutes until the center is just opaque.

  • 8

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