Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Pan-seared salmon fillet served alongside oven-roasted sweet potato and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

471kcal
Protein
44.4g
Fat
19.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

110g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, tossing with the remaining olive oil and roasting for an additional 10 to 12 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked to your liking.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 8

    Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Pan-seared salmon fillet served alongside oven-roasted sweet potato and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

471kcal
Protein
44.4g
Fat
19.9g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

110g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, tossing with the remaining olive oil and roasting for an additional 10 to 12 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked to your liking.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 8

    Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.