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 fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

458kcal
Protein
45.6g
Fat
17.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Wild Salmon Fillet

0.75 cup cubed Sweet Potato

10 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast on a sheet pan for 20-25 minutes.

  • 3

    Add the asparagus spears to the same baking sheet for the final 10 minutes of roasting until tender.

  • 4

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

  • 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 4-5 minutes, then flip and cook for another 2-3 minutes until golden.

  • 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 salmon fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

458kcal
Protein
45.6g
Fat
17.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Wild Salmon Fillet

0.75 cup cubed Sweet Potato

10 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast on a sheet pan for 20-25 minutes.

  • 3

    Add the asparagus spears to the same baking sheet for the final 10 minutes of roasting until tender.

  • 4

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

  • 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 4-5 minutes, then flip and cook for another 2-3 minutes until golden.

  • 7

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