Seared Salmon Fillet with Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes

Pan-seared salmon fillet paired with spice-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

461kcal
Protein
41.4g
Fat
20.9g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

2 tsp Avocado Oil

1 tbsp Lemon Juice

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

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and slightly browned on the edges.

  • 4

    While the potatoes roast, prepare the asparagus by trimming the woody ends and seasoning with a pinch of salt.

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 7

    Place the salmon in the hot skillet, skin-side up, and sear for 4-5 minutes until a golden crust forms.

  • 8

    Flip the salmon and add the asparagus to the pan, cooking for another 4-5 minutes until the salmon is cooked through and asparagus is tender-crisp.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 10

    Drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon Fillet with Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes

Pan-seared salmon fillet paired with spice-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

461kcal
Protein
41.4g
Fat
20.9g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

2 tsp Avocado Oil

1 tbsp Lemon Juice

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

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and slightly browned on the edges.

  • 4

    While the potatoes roast, prepare the asparagus by trimming the woody ends and seasoning with a pinch of salt.

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 7

    Place the salmon in the hot skillet, skin-side up, and sear for 4-5 minutes until a golden crust forms.

  • 8

    Flip the salmon and add the asparagus to the pan, cooking for another 4-5 minutes until the salmon is cooked through and asparagus is tender-crisp.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 10

    Drizzle the entire dish with fresh lemon juice before serving.