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 served with oven-roasted sweet potato and asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

457kcal
Protein
44.1g
Fat
19.8g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Avocado Oil

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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 of the avocado oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet and roast for an additional 10 minutes until the vegetables are tender and slightly caramelized.

  • 5

    Season the salmon fillet with salt and pepper and sear in a hot skillet with the remaining oil for 4-5 minutes per side until a golden crust forms.

  • 6

    Serve the salmon with the roasted vegetables and a fresh squeeze of lemon.

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 served with oven-roasted sweet potato and asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

457kcal
Protein
44.1g
Fat
19.8g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Avocado Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet and roast for an additional 10 minutes until the vegetables are tender and slightly caramelized.

  • 5

    Season the salmon fillet with salt and pepper and sear in a hot skillet with the remaining oil for 4-5 minutes per side until a golden crust forms.

  • 6

    Serve the salmon with the roasted vegetables and a fresh squeeze of lemon.