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 alongside tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

454kcal
Protein
44.1g
Fat
17.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Garlic Powder, Salt, and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus to the other side, drizzle with the remaining oil, and roast for another 10-12 minutes until the asparagus is tender and slightly charred.

  • 4

    While the vegetables roast, season the salmon fillet with garlic powder, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on each side until the internal temperature reaches 145°F.

  • 6

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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 alongside tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of zesty lemon.

NUTRITION

454kcal
Protein
44.1g
Fat
17.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Garlic Powder, Salt, and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus to the other side, drizzle with the remaining oil, and roast for another 10-12 minutes until the asparagus is tender and slightly charred.

  • 4

    While the vegetables roast, season the salmon fillet with garlic powder, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on each side until the internal temperature reaches 145°F.

  • 6

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.