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 with herb-roasted sweet potatoes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

496kcal
Protein
46.4g
Fat
20.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon

130 grams Sweet Potato, cubed

100 grams Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

0.5 medium Lemon

1/2 teaspoon Garlic Powder

1/4 teaspoon Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces and toss with half the olive oil, salt, pepper, and dried thyme.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Snap the woody ends off the asparagus, add them to the baking sheet with the potatoes, and roast for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with garlic powder, salt, and pepper.

  • 6

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

  • 7

    Serve the salmon alongside the roasted vegetables 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 with herb-roasted sweet potatoes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

496kcal
Protein
46.4g
Fat
20.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon

130 grams Sweet Potato, cubed

100 grams Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

0.5 medium Lemon

1/2 teaspoon Garlic Powder

1/4 teaspoon Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces and toss with half the olive oil, salt, pepper, and dried thyme.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Snap the woody ends off the asparagus, add them to the baking sheet with the potatoes, and roast for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with garlic powder, salt, and pepper.

  • 6

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

  • 7

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