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 served with garlic-rubbed asparagus and roasted sweet potatoes that are perfectly caramelized.

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NUTRITION

456kcal
Protein
38.4g
Fat
18.1g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1.1 cups Sweet Potato, cubed

100g Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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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 and a pinch of sea salt, then spread them in a single layer on the tray.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side and add the asparagus to the tray, drizzling with a touch more oil and garlic powder if desired.

  • 4

    While the vegetables continue to roast for another 10 minutes, season the salmon fillet with sea salt and cracked black pepper.

  • 5

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

  • 6

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

  • 7

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted vegetables and finish 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 served with garlic-rubbed asparagus and roasted sweet potatoes that are perfectly caramelized.

NUTRITION

456kcal
Protein
38.4g
Fat
18.1g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1.1 cups Sweet Potato, cubed

100g Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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 and a pinch of sea salt, then spread them in a single layer on the tray.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side and add the asparagus to the tray, drizzling with a touch more oil and garlic powder if desired.

  • 4

    While the vegetables continue to roast for another 10 minutes, season the salmon fillet with sea salt and cracked black pepper.

  • 5

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

  • 6

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

  • 7

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is just opaque and flakes easily with a fork.

  • 8

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