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 paired with oven-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

482kcal
Protein
43.6g
Fat
20.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1.5 tablespoons Fresh Lemon Juice

1/4 teaspoon Garlic Powder

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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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 olive oil, garlic powder, and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears to the other side, lightly misting them with water or a tiny drop of oil.

  • 4

    While the vegetables continue to roast for another 10 minutes, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with the remaining salt and pepper, then place it skin-side up in the hot pan and sear for 4 to 5 minutes until a golden-brown crust forms.

  • 6

    Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is just opaque and flakes easily with a fork.

  • 7

    Remove the vegetables from the oven once the sweet potatoes are tender and the asparagus is bright green and slightly crisp.

  • 8

    Plate the seared salmon alongside the roasted vegetables and finish the dish with a generous squeeze of fresh lemon juice and an extra sprinkle of flaky sea salt.

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 paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

482kcal
Protein
43.6g
Fat
20.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1.5 tablespoons Fresh Lemon Juice

1/4 teaspoon Garlic Powder

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

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 olive oil, garlic powder, and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears to the other side, lightly misting them with water or a tiny drop of oil.

  • 4

    While the vegetables continue to roast for another 10 minutes, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with the remaining salt and pepper, then place it skin-side up in the hot pan and sear for 4 to 5 minutes until a golden-brown crust forms.

  • 6

    Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is just opaque and flakes easily with a fork.

  • 7

    Remove the vegetables from the oven once the sweet potatoes are tender and the asparagus is bright green and slightly crisp.

  • 8

    Plate the seared salmon alongside the roasted vegetables and finish the dish with a generous squeeze of fresh lemon juice and an extra sprinkle of flaky sea salt.