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 served with tender roasted sweet potato cubes and garlic-rubbed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

476kcal
Protein
44.4g
Fat
18.8g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears, trimmed

1.25 tsp Extra Virgin Olive Oil

0.5 tsp Garlic Powder

Salt and black pepper to taste

1 Lemon wedge

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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, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears, drizzle with the remaining oil and garlic powder, and roast everything for another 10-12 minutes until the vegetables are tender and slightly charred.

  • 5

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

  • 6

    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 flaky.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh squeeze of lemon juice.

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 served with tender roasted sweet potato cubes and garlic-rubbed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

476kcal
Protein
44.4g
Fat
18.8g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears, trimmed

1.25 tsp Extra Virgin Olive Oil

0.5 tsp Garlic Powder

Salt and black pepper to taste

1 Lemon wedge

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, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears, drizzle with the remaining oil and garlic powder, and roast everything for another 10-12 minutes until the vegetables are tender and slightly charred.

  • 5

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

  • 6

    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 flaky.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh squeeze of lemon juice.