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 wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

468kcal
Protein
40.1g
Fat
24.8g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-Caught Salmon Fillet

80g Sweet Potato cubes

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the same tray, drizzling with the remaining oil, and roast for another 10 minutes.

  • 4

    While the veggies roast, pat the salmon dry and season both sides with salt and black pepper.

  • 5

    Heat a skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 6

    Flip the fillet carefully and cook for an additional 2-3 minutes until the center is just opaque.

  • 7

    Plate the salmon with the roasted vegetables and finish with a bright squeeze of fresh 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 wild salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

468kcal
Protein
40.1g
Fat
24.8g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-Caught Salmon Fillet

80g Sweet Potato cubes

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half the avocado oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the same tray, drizzling with the remaining oil, and roast for another 10 minutes.

  • 4

    While the veggies roast, pat the salmon dry and season both sides with salt and black pepper.

  • 5

    Heat a skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 6

    Flip the fillet carefully and cook for an additional 2-3 minutes until the center is just opaque.

  • 7

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