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 wild salmon fillet served alongside tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

471kcal
Protein
42.4g
Fat
17.1g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes with half the avocado oil and sea salt, then spread on a baking sheet.

  • 3

    Roast sweet potatoes for 15 minutes.

  • 4

    Add trimmed asparagus to the baking sheet, drizzle with remaining oil, and roast for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 7

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice.

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 wild salmon fillet served alongside tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

471kcal
Protein
42.4g
Fat
17.1g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes with half the avocado oil and sea salt, then spread on a baking sheet.

  • 3

    Roast sweet potatoes for 15 minutes.

  • 4

    Add trimmed asparagus to the baking sheet, drizzle with remaining oil, and roast for another 10-12 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 7

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice.