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 tender asparagus, topped with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

463kcal
Protein
46.3g
Fat
18.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

110g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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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, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the sheet, drizzling with a bit more oil if needed.

  • 4

    Season the salmon fillet generously with garlic powder, salt, and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes.

  • 7

    Plate the seared 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 tender asparagus, topped with a squeeze of lemon for a bright, zesty finish.

NUTRITION

463kcal
Protein
46.3g
Fat
18.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

110g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the sheet, drizzling with a bit more oil if needed.

  • 4

    Season the salmon fillet generously with garlic powder, salt, and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 2 to 3 minutes.

  • 7

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