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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

438kcal
Protein
43.8g
Fat
17.3g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.75 cup cubed Sweet Potato

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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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 sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Move the potatoes to one side, add the asparagus to the other side, drizzle with the remaining oil, and roast for another 10 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the edges are golden and crisp.

  • 7

    Plate the salmon alongside the roasted vegetables and drizzle everything with 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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

438kcal
Protein
43.8g
Fat
17.3g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

0.75 cup cubed Sweet Potato

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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 sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Move the potatoes to one side, add the asparagus to the other side, drizzle with the remaining oil, and roast for another 10 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the edges are golden and crisp.

  • 7

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