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 potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty bite.

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NUTRITION

465kcal
Protein
44.9g
Fat
16.8g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus, trimmed

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.5 tsp Garlic Powder

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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, salt, and pepper, spreading them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the sheet, drizzling with the remaining oil and a pinch of salt.

  • 4

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is lightly charred.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden brown and cooked to your preference.

  • 7

    Plate the salmon alongside the roasted vegetables and finish the entire dish with a bright squeeze of 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 potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty bite.

NUTRITION

465kcal
Protein
44.9g
Fat
16.8g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus, trimmed

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.5 tsp Garlic Powder

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, salt, and pepper, spreading them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the sheet, drizzling with the remaining oil and a pinch of salt.

  • 4

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is lightly charred.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden brown and cooked to your preference.

  • 7

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