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 roasted sweet potatoes and asparagus, finished with a bright squeeze of lemon and a perfectly crispy skin.

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NUTRITION

443kcal
Protein
45.0g
Fat
14.1g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

140g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh 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 of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing to coat with the potatoes, and roast for another 10 minutes until tender.

  • 4

    While vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and minced garlic, then place in the hot skillet skin-side down.

  • 6

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until desired doneness.

  • 7

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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 roasted sweet potatoes and asparagus, finished with a bright squeeze of lemon and a perfectly crispy skin.

NUTRITION

443kcal
Protein
45.0g
Fat
14.1g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

140g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh 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 of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing to coat with the potatoes, and roast for another 10 minutes until tender.

  • 4

    While vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and minced garlic, then place in the hot skillet skin-side down.

  • 6

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until desired doneness.

  • 7

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.