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 served 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

634kcal
Protein
55.4g
Fat
33g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Atlantic Salmon

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

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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 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, drizzle with the remaining olive oil, and roast for an additional 10 minutes.

  • 5

    While the vegetables are finishing, season the salmon fillet with sea salt and black pepper.

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving with a fresh lemon wedge if desired.

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 served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

634kcal
Protein
55.4g
Fat
33g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Atlantic Salmon

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

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 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, drizzle with the remaining olive oil, and roast for an additional 10 minutes.

  • 5

    While the vegetables are finishing, season the salmon fillet with sea salt and black pepper.

  • 6

    Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving with a fresh lemon wedge if desired.