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 wild salmon served with cinnamon-dusted roasted sweet potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

462kcal
Protein
45.1g
Fat
17.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

150g Fresh Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

0.5 tsp Garlic Powder

0.25 tsp Ground Cinnamon

1 wedge Fresh Lemon

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, a pinch of salt, and the ground cinnamon.

  • 3

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

  • 4

    Toss the trimmed asparagus with the remaining olive oil, salt, and pepper, then add them to the baking sheet with the potatoes and roast for an additional 10 minutes.

  • 5

    While the vegetables roast, season the salmon fillet evenly with salt, pepper, and garlic powder.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.

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 wild salmon served with cinnamon-dusted roasted sweet potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

462kcal
Protein
45.1g
Fat
17.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

150g Fresh Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

0.5 tsp Garlic Powder

0.25 tsp Ground Cinnamon

1 wedge Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, a pinch of salt, and the ground cinnamon.

  • 3

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

  • 4

    Toss the trimmed asparagus with the remaining olive oil, salt, and pepper, then add them to the baking sheet with the potatoes and roast for an additional 10 minutes.

  • 5

    While the vegetables roast, season the salmon fillet evenly with salt, pepper, and garlic powder.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a generous squeeze of fresh lemon juice.