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 oven-roasted sweet potatoes and tender-crisp asparagus, finished with a bright and citrusy zing.

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NUTRITION

470kcal
Protein
42.5g
Fat
17g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/3 tsp Garlic Powder

Sea salt and black pepper to taste

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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 garlic powder, then roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, drizzle with the remaining oil and a pinch of salt, and roast for another 10-12 minutes until tender.

  • 4

    While the vegetables are roasting, season the salmon fillet with salt and pepper and sear in a hot non-stick skillet over medium-high heat for 4-5 minutes per side.

  • 5

    Plate the seared salmon with the roasted sweet potatoes and asparagus, then finish the dish 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 alongside oven-roasted sweet potatoes and tender-crisp asparagus, finished with a bright and citrusy zing.

NUTRITION

470kcal
Protein
42.5g
Fat
17g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/3 tsp Garlic Powder

Sea salt and black pepper to taste

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 garlic powder, then roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, drizzle with the remaining oil and a pinch of salt, and roast for another 10-12 minutes until tender.

  • 4

    While the vegetables are roasting, season the salmon fillet with salt and pepper and sear in a hot non-stick skillet over medium-high heat for 4-5 minutes per side.

  • 5

    Plate the seared salmon with the roasted sweet potatoes and asparagus, then finish the dish with a fresh squeeze of lemon juice.