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 served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

457kcal
Protein
43.3g
Fat
19.7g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.5 tsp Garlic Powder

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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 and garlic powder, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray with a light drizzle of oil and roast for another 10 minutes.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt, pepper, and any remaining garlic powder.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining oil and sear the salmon skin-side down for 4 to 5 minutes.

  • 6

    Carefully flip the salmon and cook for another 2 to 3 minutes until the center is just opaque and the edges are crisp.

  • 7

    Plate 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 salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

457kcal
Protein
43.3g
Fat
19.7g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.5 tsp Garlic Powder

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 garlic powder, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray with a light drizzle of oil and roast for another 10 minutes.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt, pepper, and any remaining garlic powder.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining oil and sear the salmon skin-side down for 4 to 5 minutes.

  • 6

    Carefully flip the salmon and cook for another 2 to 3 minutes until the center is just opaque and the edges are crisp.

  • 7

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