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 oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

505kcal
Protein
40.2g
Fat
28.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Salmon Fillet

80g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

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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 and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears.

  • 4

    Drizzle the asparagus with a tiny bit of water or lemon juice and roast everything for another 10 to 12 minutes until the potatoes are tender.

  • 5

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

  • 6

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

  • 7

    Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.

  • 8

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

  • 9

    Plate the salmon with the roasted sweet potatoes and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.

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 oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

505kcal
Protein
40.2g
Fat
28.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Salmon Fillet

80g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

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 and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears.

  • 4

    Drizzle the asparagus with a tiny bit of water or lemon juice and roast everything for another 10 to 12 minutes until the potatoes are tender.

  • 5

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

  • 6

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

  • 7

    Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.

  • 8

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

  • 9

    Plate the salmon with the roasted sweet potatoes and asparagus, finishing the entire dish with a fresh squeeze of lemon juice.