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 wild salmon served over roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon and a dusting of smoky paprika.

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NUTRITION

490kcal
Protein
44.1g
Fat
21.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

1 cup Asparagus spears, trimmed

1.5 teaspoons Avocado Oil

1/2 Lemon, juiced

1/4 teaspoon Garlic Powder

1/4 teaspoon Smoky Paprika

Salt and Pepper to taste

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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 avocado oil, salt, and pepper, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 4

    Season the salmon fillet with salt, pepper, garlic powder, and smoky paprika.

  • 5

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

  • 6

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of 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 wild salmon served over roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon and a dusting of smoky paprika.

NUTRITION

490kcal
Protein
44.1g
Fat
21.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

1 cup Asparagus spears, trimmed

1.5 teaspoons Avocado Oil

1/2 Lemon, juiced

1/4 teaspoon Garlic Powder

1/4 teaspoon Smoky Paprika

Salt and Pepper to taste

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 avocado oil, salt, and pepper, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 4

    Season the salmon fillet with salt, pepper, garlic powder, and smoky paprika.

  • 5

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

  • 6

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