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 fillet served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a perfectly crisp skin.

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NUTRITION

548kcal
Protein
58.7g
Fat
22.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

9.7 ounces Salmon Fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears

1 teaspoon Avocado Oil

1/2 teaspoon Garlic Powder

1 wedge Lemon

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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

    Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper, then spread them in a single layer on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, drizzle with the remaining avocado oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt, pepper, and garlic powder on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is golden and crisp.

  • 6

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 7

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

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 fillet served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a perfectly crisp skin.

NUTRITION

548kcal
Protein
58.7g
Fat
22.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

9.7 ounces Salmon Fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears

1 teaspoon Avocado Oil

1/2 teaspoon Garlic Powder

1 wedge Lemon

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper, then spread them in a single layer on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, drizzle with the remaining avocado oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt, pepper, and garlic powder on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is golden and crisp.

  • 6

    Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 7

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