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 and roasted sweet potato cubes served alongside a portion of crisp-tender asparagus.

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NUTRITION

253kcal
Protein
37g
Fat
7.8g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Pink Salmon Fillet

1.1 ounces Sweet Potato

0.9 ounces Asparagus

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Peel the sweet potato and dice it into small half-inch cubes, then trim the woody ends off the asparagus spears.

  • 3

    Place the sweet potato cubes and asparagus on the prepared baking sheet and season lightly with sea salt and black pepper.

  • 4

    Roast the vegetables in the oven for 15 minutes or until the sweet potatoes are tender when pierced with a fork.

  • 5

    While the vegetables roast, season the salmon fillet with salt, pepper, and a dusting of garlic powder.

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for approximately 4 to 5 minutes per side until cooked through.

  • 7

    Arrange the seared salmon on a plate next to the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge if desired.

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 and roasted sweet potato cubes served alongside a portion of crisp-tender asparagus.

NUTRITION

253kcal
Protein
37g
Fat
7.8g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Pink Salmon Fillet

1.1 ounces Sweet Potato

0.9 ounces Asparagus

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Peel the sweet potato and dice it into small half-inch cubes, then trim the woody ends off the asparagus spears.

  • 3

    Place the sweet potato cubes and asparagus on the prepared baking sheet and season lightly with sea salt and black pepper.

  • 4

    Roast the vegetables in the oven for 15 minutes or until the sweet potatoes are tender when pierced with a fork.

  • 5

    While the vegetables roast, season the salmon fillet with salt, pepper, and a dusting of garlic powder.

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for approximately 4 to 5 minutes per side until cooked through.

  • 7

    Arrange the seared salmon on a plate next to the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge if desired.