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 paired with roasted sweet potato cubes and asparagus, finished with a bright lemon squeeze for a zesty finish.

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NUTRITION

467kcal
Protein
46.3g
Fat
18.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized 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 remaining oil, and roast for another 10 minutes until tender.

  • 5

    Season the salmon fillet with salt, pepper, and garlic powder on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the fish is cooked through.

  • 7

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh 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 paired with roasted sweet potato cubes and asparagus, finished with a bright lemon squeeze for a zesty finish.

NUTRITION

467kcal
Protein
46.3g
Fat
18.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized 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 remaining oil, and roast for another 10 minutes until tender.

  • 5

    Season the salmon fillet with salt, pepper, and garlic powder on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the fish is cooked through.

  • 7

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice.