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 tender roasted sweet potatoes and charred asparagus, finished with a bright squeeze of fresh lemon.

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NUTRITION

460kcal
Protein
43.8g
Fat
19.9g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Sweet Potato, cubed

1 cup 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 (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and asparagus with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for fifteen minutes, then add the asparagus and roast for another ten minutes until tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan and sear for four to five minutes on one side until a golden crust forms.

  • 7

    Flip the salmon and cook for another two to three minutes until the center is just opaque.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a 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 wild salmon served with tender roasted sweet potatoes and charred asparagus, finished with a bright squeeze of fresh lemon.

NUTRITION

460kcal
Protein
43.8g
Fat
19.9g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Sweet Potato, cubed

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and asparagus with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for fifteen minutes, then add the asparagus and roast for another ten minutes until tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan and sear for four to five minutes on one side until a golden crust forms.

  • 7

    Flip the salmon and cook for another two to three minutes until the center is just opaque.

  • 8

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