Seared Salmon Fillet with Roasted Asparagus and Baby Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Baby Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Baby Potatoes

Enjoy a nutrient-packed dinner featuring a perfectly seared salmon fillet, complemented by tender roasted baby potatoes and crisp asparagus. This meal delights the palate with savory flavors and textures, while hitting your macro targets for a satisfying, balanced dinner.

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NUTRITION

445kcal
Protein
38.6g
Fat
24.6g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

100 g Baby Potatoes

100 g Asparagus

1 tsp Olive Oil

1/4 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Wash the baby potatoes and asparagus.

  • 2

    Cut the baby potatoes in half if they are larger and place them on a baking sheet. Drizzle with half of the olive oil, sprinkle with salt, pepper, and garlic powder, and toss to coat evenly.

  • 3

    Roast the potatoes in the oven for about 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the potatoes are roasting, heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper on both sides.

  • 5

    Add the remaining olive oil to the skillet. Once hot, place the salmon fillet skin-side down and sear for about 4 minutes until a golden crust forms. Flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 6

    In the last 10 minutes of potato roasting, add the asparagus to the baking sheet. Drizzle lightly with olive oil, and season with salt and pepper. Continue roasting until the asparagus is tender yet crisp.

  • 7

    Plate the seared salmon alongside a portion of roasted baby potatoes and asparagus. Serve immediately while hot.

Seared Salmon Fillet with Roasted Asparagus and Baby Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Baby Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Baby Potatoes

Enjoy a nutrient-packed dinner featuring a perfectly seared salmon fillet, complemented by tender roasted baby potatoes and crisp asparagus. This meal delights the palate with savory flavors and textures, while hitting your macro targets for a satisfying, balanced dinner.

NUTRITION

445kcal
Protein
38.6g
Fat
24.6g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

100 g Baby Potatoes

100 g Asparagus

1 tsp Olive Oil

1/4 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Wash the baby potatoes and asparagus.

  • 2

    Cut the baby potatoes in half if they are larger and place them on a baking sheet. Drizzle with half of the olive oil, sprinkle with salt, pepper, and garlic powder, and toss to coat evenly.

  • 3

    Roast the potatoes in the oven for about 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the potatoes are roasting, heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper on both sides.

  • 5

    Add the remaining olive oil to the skillet. Once hot, place the salmon fillet skin-side down and sear for about 4 minutes until a golden crust forms. Flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 6

    In the last 10 minutes of potato roasting, add the asparagus to the baking sheet. Drizzle lightly with olive oil, and season with salt and pepper. Continue roasting until the asparagus is tender yet crisp.

  • 7

    Plate the seared salmon alongside a portion of roasted baby potatoes and asparagus. Serve immediately while hot.