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 paired with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

399kcal
Protein
29.1g
Fat
22.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1/2 cup cubed Sweet Potato

1 cup Asparagus spears

1 tsp Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil and a pinch of salt and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, tossing with the remaining oil.

  • 5

    Return the vegetables to the oven for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is flaky.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.

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 paired with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

399kcal
Protein
29.1g
Fat
22.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1/2 cup cubed Sweet Potato

1 cup Asparagus spears

1 tsp Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil and a pinch of salt and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, tossing with the remaining oil.

  • 5

    Return the vegetables to the oven for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is flaky.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.