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 salmon fillet served alongside tender roasted sweet potato cubes and crisp charred asparagus spears.

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NUTRITION

453kcal
Protein
46.2g
Fat
18.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon 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 half of the olive oil, garlic powder, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray with the remaining oil and roast for another 10-12 minutes until tender.

  • 4

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

  • 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 flaky.

  • 6

    Plate the salmon alongside the roasted vegetables and drizzle everything 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 salmon fillet served alongside tender roasted sweet potato cubes and crisp charred asparagus spears.

NUTRITION

453kcal
Protein
46.2g
Fat
18.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon 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 half of the olive oil, garlic powder, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray with the remaining oil and roast for another 10-12 minutes until tender.

  • 4

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

  • 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 flaky.

  • 6

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