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 alongside roasted sweet potato cubes and tender asparagus, featuring a perfectly golden, crispy skin.

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NUTRITION

479kcal
Protein
45.3g
Fat
18g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1 cup Sweet Potato, cubed

1.5 cups Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.25 teaspoon Garlic Powder

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray, drizzling them with a tiny splash of water or a drop of the remaining oil.

  • 4

    Season the salmon fillet with garlic powder, salt, and pepper on both sides.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and releases easily from the pan.

  • 7

    Flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice for a bright, citrusy zing.

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 alongside roasted sweet potato cubes and tender asparagus, featuring a perfectly golden, crispy skin.

NUTRITION

479kcal
Protein
45.3g
Fat
18g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1 cup Sweet Potato, cubed

1.5 cups Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.25 teaspoon Garlic Powder

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray, drizzling them with a tiny splash of water or a drop of the remaining oil.

  • 4

    Season the salmon fillet with garlic powder, salt, and pepper on both sides.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and releases easily from the pan.

  • 7

    Flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice for a bright, citrusy zing.