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 roasted sweet potato and asparagus, featuring a perfectly golden and crisp skin.

Try 7 days free, then $12.99 / mo.

NUTRITION

447kcal
Protein
46.1g
Fat
16g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon fillet

100 grams Sweet potato, cubed

100 grams Asparagus spears

1 teaspoon Extra virgin olive oil

1 tablespoon Fresh lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt and black pepper.

  • 3

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

  • 4

    Add the asparagus to the same baking sheet, drizzle with the remaining olive oil, and roast for another 10 minutes until tender.

  • 5

    Season the salmon fillet with a pinch of garlic powder, salt, and pepper.

  • 6

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

  • 7

    Serve the salmon alongside the roasted vegetables and finish 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 roasted sweet potato and asparagus, featuring a perfectly golden and crisp skin.

NUTRITION

447kcal
Protein
46.1g
Fat
16g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon fillet

100 grams Sweet potato, cubed

100 grams Asparagus spears

1 teaspoon Extra virgin olive oil

1 tablespoon Fresh lemon juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt and black pepper.

  • 3

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

  • 4

    Add the asparagus to the same baking sheet, drizzle with the remaining olive oil, and roast for another 10 minutes until tender.

  • 5

    Season the salmon fillet with a pinch of garlic powder, salt, and pepper.

  • 6

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

  • 7

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