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 served alongside roasted sweet potato cubes and asparagus, finished with a squeeze of bright lemon.

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NUTRITION

459kcal
Protein
42g
Fat
16.5g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/4 tsp Garlic Powder

Salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Spread the sweet 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

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and asparagus is slightly charred.

  • 6

    While vegetables roast, 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 crisp and the flesh is cooked to your preference.

  • 8

    Serve the seared salmon alongside the roasted vegetables with an optional fresh lemon wedge.

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 served alongside roasted sweet potato cubes and asparagus, finished with a squeeze of bright lemon.

NUTRITION

459kcal
Protein
42g
Fat
16.5g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/4 tsp Garlic Powder

Salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Spread the sweet 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

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and asparagus is slightly charred.

  • 6

    While vegetables roast, 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 crisp and the flesh is cooked to your preference.

  • 8

    Serve the seared salmon alongside the roasted vegetables with an optional fresh lemon wedge.