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 roasted sweet potatoes and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

459kcal
Protein
39.4g
Fat
20.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

150g Fresh Asparagus

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add asparagus to the tray, toss with the potatoes, and roast for 10 more minutes until tender.

  • 4

    Season salmon with salt, pepper, and garlic powder.

  • 5

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

  • 6

    Sear salmon skin-side down for 5 minutes until the skin is perfectly crispy.

  • 7

    Flip and cook for 2-3 minutes until the salmon is opaque and flakes easily.

  • 8

    Serve the salmon with the roasted vegetables and 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 salmon served with roasted sweet potatoes and asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

459kcal
Protein
39.4g
Fat
20.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

150g Fresh Asparagus

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add asparagus to the tray, toss with the potatoes, and roast for 10 more minutes until tender.

  • 4

    Season salmon with salt, pepper, and garlic powder.

  • 5

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

  • 6

    Sear salmon skin-side down for 5 minutes until the skin is perfectly crispy.

  • 7

    Flip and cook for 2-3 minutes until the salmon is opaque and flakes easily.

  • 8

    Serve the salmon with the roasted vegetables and a fresh squeeze of lemon juice.