Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared sockeye salmon served with roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

447kcal
Protein
46.7g
Fat
16.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus, trimmed

1.5 tsp Extra Virgin Olive Oil

Salt and black pepper to taste

Fresh lemon wedge for serving

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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 with half of the olive oil and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the asparagus to the other side, drizzle with the remaining oil, and roast for an additional 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque and the exterior is golden.

  • 8

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

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared sockeye salmon served with roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

447kcal
Protein
46.7g
Fat
16.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus, trimmed

1.5 tsp Extra Virgin Olive Oil

Salt and black pepper to taste

Fresh lemon wedge for serving

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the asparagus to the other side, drizzle with the remaining oil, and roast for an additional 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque and the exterior is golden.

  • 8

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