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

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NUTRITION

459kcal
Protein
38.4g
Fat
20g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

3/4 cup cubed Sweet Potato

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil, garlic powder, and a pinch of sea salt.

  • 3

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

  • 4

    Move the potatoes to one side of the tray, add the asparagus, and roast for another 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.

  • 8

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

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

NUTRITION

459kcal
Protein
38.4g
Fat
20g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

3/4 cup cubed Sweet Potato

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil, garlic powder, and a pinch of sea salt.

  • 3

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

  • 4

    Move the potatoes to one side of the tray, add the asparagus, and roast for another 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.

  • 8

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