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

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NUTRITION

394kcal
Protein
32.8g
Fat
13.7g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt, black pepper, and garlic powder to taste

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side and add the asparagus to the other side, drizzling with a tiny bit of water or cooking spray if needed.

  • 4

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

  • 5

    While vegetables roast, season the salmon fillet with garlic powder, 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 skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 8

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through and flaky.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish 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 fillet served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

NUTRITION

394kcal
Protein
32.8g
Fat
13.7g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt, black pepper, and garlic powder to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side and add the asparagus to the other side, drizzling with a tiny bit of water or cooking spray if needed.

  • 4

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

  • 5

    While vegetables roast, season the salmon fillet with garlic powder, 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 skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 8

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through and flaky.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish with a fresh squeeze of lemon juice.