Seared Salmon with Roasted Sweet Potato 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 Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared salmon served with roasted sweet potatoes and asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

490kcal
Protein
42g
Fat
21.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

120g Sweet Potato

150g Asparagus

2 tsp Avocado Oil

1/2 tsp Garlic Powder

1 Lemon Wedge

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then roast for fifteen minutes.

  • 3

    Add the trimmed asparagus to the same baking sheet, drizzle with the remaining oil, and roast for another ten minutes until tender.

  • 4

    Season the salmon fillet evenly with garlic powder, sea salt, and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for four to five minutes per side until the edges are crisp and the center is opaque.

  • 6

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

Seared Salmon with Roasted Sweet Potato 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 Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Pan-seared salmon served with roasted sweet potatoes and asparagus, finished with a squeeze of zesty lemon.

NUTRITION

490kcal
Protein
42g
Fat
21.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

120g Sweet Potato

150g Asparagus

2 tsp Avocado Oil

1/2 tsp Garlic Powder

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then roast for fifteen minutes.

  • 3

    Add the trimmed asparagus to the same baking sheet, drizzle with the remaining oil, and roast for another ten minutes until tender.

  • 4

    Season the salmon fillet evenly with garlic powder, sea salt, and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for four to five minutes per side until the edges are crisp and the center is opaque.

  • 6

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