Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

470kcal
Protein
43.8g
Fat
17.2g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Salt, pepper, and lemon to taste

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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 olive oil and a pinch of salt, 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 spears, drizzle with the remaining oil, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, searing for 4-5 minutes per side until the exterior is golden and crisp.

  • 6

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

Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

470kcal
Protein
43.8g
Fat
17.2g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Salt, pepper, and lemon to taste

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 olive oil and a pinch of salt, 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 spears, drizzle with the remaining oil, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, searing for 4-5 minutes per side until the exterior is golden and crisp.

  • 6

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