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 fillet served alongside roasted sweet potato wedges and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

516kcal
Protein
36.2g
Fat
28.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

120g Sweet Potato

100g Asparagus

1.5 tsp Olive Oil

0.5 tsp Garlic Powder

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces.

  • 3

    Toss sweet potato cubes with 0.5 teaspoon of olive oil, salt, and pepper.

  • 4

    Spread on a baking sheet and roast for 15 minutes.

  • 5

    Trim the woody ends off the asparagus and toss with another 0.5 teaspoon of olive oil.

  • 6

    Add asparagus to the baking sheet with the sweet potatoes and roast for another 10-12 minutes until tender.

  • 7

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

  • 8

    Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 9

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the center is just opaque and the skin is crisp.

  • 10

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

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 fillet served alongside roasted sweet potato wedges and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

516kcal
Protein
36.2g
Fat
28.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

120g Sweet Potato

100g Asparagus

1.5 tsp Olive Oil

0.5 tsp Garlic Powder

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces.

  • 3

    Toss sweet potato cubes with 0.5 teaspoon of olive oil, salt, and pepper.

  • 4

    Spread on a baking sheet and roast for 15 minutes.

  • 5

    Trim the woody ends off the asparagus and toss with another 0.5 teaspoon of olive oil.

  • 6

    Add asparagus to the baking sheet with the sweet potatoes and roast for another 10-12 minutes until tender.

  • 7

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

  • 8

    Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 9

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the center is just opaque and the skin is crisp.

  • 10

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