Seared Salmon Filet 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 Filet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

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

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NUTRITION

463kcal
Protein
43.7g
Fat
19.9g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Cubed Sweet Potato

1 cup Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 of the olive oil and a pinch of sea salt.

  • 3

    Roast the sweet potatoes for 15 minutes until they begin to soften.

  • 4

    Add the asparagus to the same tray, drizzle with the remaining oil, and roast for 10 more minutes.

  • 5

    Pat the salmon dry with a paper towel and season the flesh side with salt and pepper.

  • 6

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

  • 7

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

  • 8

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

Seared Salmon Filet 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 Filet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

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

NUTRITION

463kcal
Protein
43.7g
Fat
19.9g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Cubed Sweet Potato

1 cup Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 of the olive oil and a pinch of sea salt.

  • 3

    Roast the sweet potatoes for 15 minutes until they begin to soften.

  • 4

    Add the asparagus to the same tray, drizzle with the remaining oil, and roast for 10 more minutes.

  • 5

    Pat the salmon dry with a paper towel and season the flesh side with salt and pepper.

  • 6

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

  • 7

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

  • 8

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