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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

488kcal
Protein
41.8g
Fat
24.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

Sea salt, black pepper, and garlic powder to taste

1 Lemon wedge

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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 a pinch of sea salt.

  • 3

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

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, roasting for another 10 minutes until tender.

  • 5

    Season the salmon fillet with sea salt, cracked black pepper, and a dash of garlic powder.

  • 6

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is perfectly crisp.

  • 8

    Flip the fillet carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 9

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge on the side.

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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

488kcal
Protein
41.8g
Fat
24.1g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

Sea salt, black pepper, and garlic powder to taste

1 Lemon wedge

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 a pinch of sea salt.

  • 3

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

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, roasting for another 10 minutes until tender.

  • 5

    Season the salmon fillet with sea salt, cracked black pepper, and a dash of garlic powder.

  • 6

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is perfectly crisp.

  • 8

    Flip the fillet carefully and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 9

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge on the side.