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 oven-roasted sweet potato cubes and crisp roasted asparagus, finished with a bright squeeze of fresh lemon.

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NUTRITION

489kcal
Protein
45.2g
Fat
20g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the asparagus is lightly browned.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the salmon alongside the roasted vegetables and drizzle everything with the 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 oven-roasted sweet potato cubes and crisp roasted asparagus, finished with a bright squeeze of fresh lemon.

NUTRITION

489kcal
Protein
45.2g
Fat
20g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the asparagus is lightly browned.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 7

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