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 alongside roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

419kcal
Protein
29g
Fat
21.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

120g Sweet Potato, cubed

5 Asparagus spears

1.5 tsp Extra Virgin Olive Oil

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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 with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray and roast for another 10 minutes until tender.

  • 4

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

  • 5

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

  • 6

    Sear the salmon skin-side down for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.

  • 7

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon.

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 alongside roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

419kcal
Protein
29g
Fat
21.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

120g Sweet Potato, cubed

5 Asparagus spears

1.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a 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 on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray and roast for another 10 minutes until tender.

  • 4

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

  • 5

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

  • 6

    Sear the salmon skin-side down for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.

  • 7

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon.