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 sockeye salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

467kcal
Protein
42.2g
Fat
17.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

2 tsp Extra Virgin Olive Oil

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss them with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes in a single layer on the baking sheet and roast for 15 minutes.

  • 4

    While the potatoes roast, trim the woody ends off the asparagus and toss the spears with the remaining teaspoon of olive oil and garlic powder.

  • 5

    Add the asparagus to the baking sheet with the potatoes and roast for an additional 10 to 12 minutes until the vegetables are tender and lightly browned.

  • 6

    Season the salmon fillet generously with salt and pepper on both sides.

  • 7

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon in the pan.

  • 8

    Sear the salmon for 4 to 5 minutes until a golden crust forms, then flip and cook for another 2 to 3 minutes until cooked through.

  • 9

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

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 sockeye salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

467kcal
Protein
42.2g
Fat
17.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

2 tsp Extra Virgin Olive Oil

0.5 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss them with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes in a single layer on the baking sheet and roast for 15 minutes.

  • 4

    While the potatoes roast, trim the woody ends off the asparagus and toss the spears with the remaining teaspoon of olive oil and garlic powder.

  • 5

    Add the asparagus to the baking sheet with the potatoes and roast for an additional 10 to 12 minutes until the vegetables are tender and lightly browned.

  • 6

    Season the salmon fillet generously with salt and pepper on both sides.

  • 7

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon in the pan.

  • 8

    Sear the salmon for 4 to 5 minutes until a golden crust forms, then flip and cook for another 2 to 3 minutes until cooked through.

  • 9

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.