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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

471kcal
Protein
44g
Fat
17.2g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 tsp Extra Virgin Olive Oil

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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 with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, and drizzle them with a tiny bit of water or the remaining oil if needed, then roast everything for another 10 minutes.

  • 5

    While the vegetables finish roasting, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4-5 minutes on the first side until the edges are golden and crisp.

  • 8

    Flip the salmon and cook for an additional 3 minutes or until it reaches your desired level of doneness.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.

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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.

NUTRITION

471kcal
Protein
44g
Fat
17.2g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, and drizzle them with a tiny bit of water or the remaining oil if needed, then roast everything for another 10 minutes.

  • 5

    While the vegetables finish roasting, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4-5 minutes on the first side until the edges are golden and crisp.

  • 8

    Flip the salmon and cook for an additional 3 minutes or until it reaches your desired level of doneness.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.