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 with tender roasted sweet potato cubes and smoky charred asparagus, finished with a squeeze of fresh lemon.

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NUTRITION

459kcal
Protein
41.1g
Fat
20.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the same baking sheet, tossing them with the minced garlic and a splash of lemon juice, then roast everything for another 10 minutes until the potatoes are tender and asparagus is charred.

  • 4

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

  • 5

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until just opaque in the center.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with the remaining 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 with tender roasted sweet potato cubes and smoky charred asparagus, finished with a squeeze of fresh lemon.

NUTRITION

459kcal
Protein
41.1g
Fat
20.4g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the same baking sheet, tossing them with the minced garlic and a splash of lemon juice, then roast everything for another 10 minutes until the potatoes are tender and asparagus is charred.

  • 4

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

  • 5

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until just opaque in the center.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with the remaining fresh lemon juice.