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 tender roasted sweet potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

474kcal
Protein
46.5g
Fat
17.9g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7.3 ounces Wild Atlantic Salmon

120 grams Sweet Potato, cubed

150 grams Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon 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 the garlic powder, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the same baking sheet, tossing with the remaining oil and a pinch of salt, then roast everything for another 10 minutes until the vegetables are tender.

  • 5

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

  • 6

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

  • 7

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the salmon is just cooked through and golden.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish 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 tender roasted sweet potatoes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

474kcal
Protein
46.5g
Fat
17.9g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7.3 ounces Wild Atlantic Salmon

120 grams Sweet Potato, cubed

150 grams Asparagus spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon 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 the garlic powder, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the same baking sheet, tossing with the remaining oil and a pinch of salt, then roast everything for another 10 minutes until the vegetables are tender.

  • 5

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

  • 6

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

  • 7

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the salmon is just cooked through and golden.

  • 8

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