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

Wild-caught salmon seared until golden, paired with roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and flaky sea salt.

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NUTRITION

356kcal
Protein
32g
Fat
14.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    Trim the woody ends off the asparagus, add them to the baking sheet with the potatoes, and roast for an additional 10 minutes until tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 8

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

Wild-caught salmon seared until golden, paired with roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon and flaky sea salt.

NUTRITION

356kcal
Protein
32g
Fat
14.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    Trim the woody ends off the asparagus, add them to the baking sheet with the potatoes, and roast for an additional 10 minutes until tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 8

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