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 fillet paired with tender roasted sweet potatoes and crisp charred asparagus, finished with a squeeze of fresh lemon.

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NUTRITION

417kcal
Protein
33.7g
Fat
24.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1.75 oz Sweet Potato, cubed

3.5 oz Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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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 and trimmed asparagus with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preference.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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 fillet paired with tender roasted sweet potatoes and crisp charred asparagus, finished with a squeeze of fresh lemon.

NUTRITION

417kcal
Protein
33.7g
Fat
24.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1.75 oz Sweet Potato, cubed

3.5 oz Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preference.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.