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 served with roasted sweet potatoes and asparagus, finished with a squeeze of lemon for a bright, zesty bite.

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NUTRITION

483kcal
Protein
44.6g
Fat
17.4g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1.5 cups Sweet Potato, cubed

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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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 avocado oil and a pinch of salt and pepper.

  • 3

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

  • 4

    Add the asparagus to the same tray, drizzle with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 5

    Pat the salmon dry and season both sides with salt, pepper, and garlic powder.

  • 6

    Heat a skillet over medium-high heat and sear the salmon for 4 minutes on the skin side until crispy.

  • 7

    Flip the salmon and cook for an additional 3 minutes until it flakes easily with a fork.

  • 8

    Serve the salmon alongside the roasted vegetables 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 salmon served with roasted sweet potatoes and asparagus, finished with a squeeze of lemon for a bright, zesty bite.

NUTRITION

483kcal
Protein
44.6g
Fat
17.4g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1.5 cups Sweet Potato, cubed

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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 avocado oil and a pinch of salt and pepper.

  • 3

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

  • 4

    Add the asparagus to the same tray, drizzle with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 5

    Pat the salmon dry and season both sides with salt, pepper, and garlic powder.

  • 6

    Heat a skillet over medium-high heat and sear the salmon for 4 minutes on the skin side until crispy.

  • 7

    Flip the salmon and cook for an additional 3 minutes until it flakes easily with a fork.

  • 8

    Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.