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 with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of zesty lemon.

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NUTRITION

460kcal
Protein
42.9g
Fat
21.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp 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 with half the olive oil and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

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

  • 5

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

  • 6

    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 flaky.

  • 7

    Plate the salmon with 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 salmon fillet served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of zesty lemon.

NUTRITION

460kcal
Protein
42.9g
Fat
21.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp 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 with half the olive oil and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

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

  • 5

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

  • 6

    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 flaky.

  • 7

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