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 paired with roasted sweet potatoes and asparagus, finished with a squeeze of zesty lemon for a bright, citrusy finish.

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NUTRITION

431kcal
Protein
30.1g
Fat
21.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 wedge Fresh Lemon

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado 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, then add the trimmed asparagus to the tray, drizzling with the remaining oil.

  • 4

    While the vegetables finish roasting for another 10 minutes, season the salmon with salt and pepper and sear in a hot non-stick skillet for 3-4 minutes per side until golden.

  • 5

    Plate the seared salmon alongside the roasted vegetables and serve immediately 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 salmon paired with roasted sweet potatoes and asparagus, finished with a squeeze of zesty lemon for a bright, citrusy finish.

NUTRITION

431kcal
Protein
30.1g
Fat
21.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 wedge Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado 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, then add the trimmed asparagus to the tray, drizzling with the remaining oil.

  • 4

    While the vegetables finish roasting for another 10 minutes, season the salmon with salt and pepper and sear in a hot non-stick skillet for 3-4 minutes per side until golden.

  • 5

    Plate the seared salmon alongside the roasted vegetables and serve immediately with a fresh squeeze of lemon juice.