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 sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

392kcal
Protein
42.1g
Fat
15.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Sockeye Salmon Fillet

0.6 cup Sweet Potato, cubed

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.25 tsp Garlic Powder

Pinch of Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, drizzle with the remaining olive oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 9

    Drizzle the entire dish 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 sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

392kcal
Protein
42.1g
Fat
15.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Sockeye Salmon Fillet

0.6 cup Sweet Potato, cubed

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.25 tsp Garlic Powder

Pinch of Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, drizzle with the remaining olive oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until it reaches your desired level of doneness.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.