Crispy Pan-Seared Salmon with Roasted Asparagus and Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Salmon with Roasted Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Roasted Asparagus and Sweet Potatoes

Enjoy a vibrant dish of crispy pan-seared salmon paired with tender roasted asparagus and lightly caramelized sweet potatoes. This plate offers a symphony of textures and flavors, from the succulent fish with a hint of crispiness to the earthy sweetness of roasted vegetables, all enhanced with a drizzle of olive oil and a splash of garlic infusion.

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NUTRITION

407kcal
Protein
35.4g
Fat
20.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

8 spears Asparagus

1/2 medium Sweet Potato

1 tsp Extra Virgin Olive Oil

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss asparagus and halved sweet potato pieces in a bowl with half the olive oil, minced garlic, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for about 20 minutes until tender and lightly browned.

  • 3

    Meanwhile, pat the salmon dry and season with salt and pepper.

  • 4

    Heat the remaining olive oil in a non-stick pan over medium-high heat. Place the salmon skin-side down (if applicable) and cook for 3-4 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for an additional 3-4 minutes until it reaches your desired doneness.

  • 6

    Plate the salmon alongside the roasted asparagus and sweet potatoes. Serve immediately.

Crispy Pan-Seared Salmon with Roasted Asparagus and Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Salmon with Roasted Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Roasted Asparagus and Sweet Potatoes

Enjoy a vibrant dish of crispy pan-seared salmon paired with tender roasted asparagus and lightly caramelized sweet potatoes. This plate offers a symphony of textures and flavors, from the succulent fish with a hint of crispiness to the earthy sweetness of roasted vegetables, all enhanced with a drizzle of olive oil and a splash of garlic infusion.

NUTRITION

407kcal
Protein
35.4g
Fat
20.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

8 spears Asparagus

1/2 medium Sweet Potato

1 tsp Extra Virgin Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss asparagus and halved sweet potato pieces in a bowl with half the olive oil, minced garlic, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for about 20 minutes until tender and lightly browned.

  • 3

    Meanwhile, pat the salmon dry and season with salt and pepper.

  • 4

    Heat the remaining olive oil in a non-stick pan over medium-high heat. Place the salmon skin-side down (if applicable) and cook for 3-4 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for an additional 3-4 minutes until it reaches your desired doneness.

  • 6

    Plate the salmon alongside the roasted asparagus and sweet potatoes. Serve immediately.