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 wild salmon served with tender roasted sweet potato cubes and charred asparagus spears, finished with a squeeze of bright lemon.

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NUTRITION

480kcal
Protein
43.9g
Fat
18.1g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Salt, black pepper, and garlic powder to taste

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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, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the pan and add the asparagus spears.

  • 4

    Drizzle the asparagus with a tiny bit of oil and salt, then roast everything for another 10 minutes until the potatoes are tender and asparagus is slightly charred.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt, pepper, and garlic powder.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 8

    Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 9

    Plate the salmon alongside the roasted vegetables and finish 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 wild salmon served with tender roasted sweet potato cubes and charred asparagus spears, finished with a squeeze of bright lemon.

NUTRITION

480kcal
Protein
43.9g
Fat
18.1g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Salt, black pepper, and garlic powder to taste

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, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the pan and add the asparagus spears.

  • 4

    Drizzle the asparagus with a tiny bit of oil and salt, then roast everything for another 10 minutes until the potatoes are tender and asparagus is slightly charred.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt, pepper, and garlic powder.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 8

    Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 9

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