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 wild salmon served with caramelized sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

483kcal
Protein
46g
Fat
18.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Wild Sockeye Salmon

0.8 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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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, salt, and pepper, then spread them in a single layer and roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus to the other side, drizzle with the remaining oil, and roast for another 10 minutes until the vegetables are tender and caramelized.

  • 4

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

  • 5

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

  • 6

    Plate the seared salmon alongside the roasted vegetables and finish the entire dish with a fresh squeeze of lemon juice and an extra pinch of flaky 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 wild salmon served with caramelized sweet potato cubes and tender asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

483kcal
Protein
46g
Fat
18.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Wild Sockeye Salmon

0.8 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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, salt, and pepper, then spread them in a single layer and roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus to the other side, drizzle with the remaining oil, and roast for another 10 minutes until the vegetables are tender and caramelized.

  • 4

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

  • 5

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

  • 6

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