Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with cubed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

450kcal
Protein
45.6g
Fat
17.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

150g Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt, black pepper, and garlic powder to taste

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut it into small 1/2-inch cubes for even roasting.

  • 3

    Toss the sweet potato cubes with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes.

  • 5

    While potatoes roast, trim the woody ends off the asparagus spears.

  • 6

    Add the asparagus to the baking sheet with the potatoes, drizzle with the remaining olive oil, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 7

    Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and a dusting of garlic powder.

  • 8

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan skin-side up.

  • 9

    Sear the salmon for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until the fish is opaque and flakes easily.

  • 10

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

Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with cubed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

450kcal
Protein
45.6g
Fat
17.8g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

150g Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt, black pepper, and garlic powder to taste

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut it into small 1/2-inch cubes for even roasting.

  • 3

    Toss the sweet potato cubes with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes.

  • 5

    While potatoes roast, trim the woody ends off the asparagus spears.

  • 6

    Add the asparagus to the baking sheet with the potatoes, drizzle with the remaining olive oil, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 7

    Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and a dusting of garlic powder.

  • 8

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan skin-side up.

  • 9

    Sear the salmon for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until the fish is opaque and flakes easily.

  • 10

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