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 with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

431kcal
Protein
43.0g
Fat
17.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Salt, pepper, and lemon wedge to taste

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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 and trimmed asparagus with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the sweet potatoes are golden and tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining olive oil in a cast-iron or non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is perfectly crispy.

  • 7

    Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.

  • 8

    Plate the salmon alongside the roasted vegetables and serve immediately with a fresh lemon wedge.

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 with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

NUTRITION

431kcal
Protein
43.0g
Fat
17.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Salt, pepper, and lemon wedge to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the sweet potatoes are golden and tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining olive oil in a cast-iron or non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is perfectly crispy.

  • 7

    Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque in the center.

  • 8

    Plate the salmon alongside the roasted vegetables and serve immediately with a fresh lemon wedge.