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 served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon and a sprinkle of flaky sea salt.

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NUTRITION

460kcal
Protein
44.6g
Fat
17.3g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Garlic Powder, Salt, and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and lightly browned.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan, skin-side up, and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then 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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon and a sprinkle of flaky sea salt.

NUTRITION

460kcal
Protein
44.6g
Fat
17.3g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Garlic Powder, Salt, and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and lightly browned.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan, skin-side up, and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.