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

Try 7 days free, then $12.99 / mo.

NUTRITION

509kcal
Protein
39.4g
Fat
22.8g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

150 grams Sweet Potato, cubed

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, toss with the remaining oil, and roast for another 10 minutes until tender.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet for 4 minutes on the skin side.

  • 6

    Flip the salmon and cook for an additional 2 to 3 minutes until the center is just opaque.

  • 7

    Plate the salmon alongside the roasted vegetables and finish 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 served with roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

509kcal
Protein
39.4g
Fat
22.8g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

150 grams Sweet Potato, cubed

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, toss with the remaining oil, and roast for another 10 minutes until tender.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet for 4 minutes on the skin side.

  • 6

    Flip the salmon and cook for an additional 2 to 3 minutes until the center is just opaque.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.