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 served with oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

450kcal
Protein
32.4g
Fat
25.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, a pinch of salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes until they begin to soften.

  • 4

    Remove the tray from the oven, add the asparagus spears, and drizzle with the remaining olive oil and a touch more salt.

  • 5

    Return the vegetables to the oven and roast for another 10 to 12 minutes until the asparagus is tender and the potatoes are golden.

  • 6

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

  • 7

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

  • 8

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of 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 served with oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

450kcal
Protein
32.4g
Fat
25.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, a pinch of salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes until they begin to soften.

  • 4

    Remove the tray from the oven, add the asparagus spears, and drizzle with the remaining olive oil and a touch more salt.

  • 5

    Return the vegetables to the oven and roast for another 10 to 12 minutes until the asparagus is tender and the potatoes are golden.

  • 6

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

  • 7

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

  • 8

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