Grilled 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.

Grilled Salmon Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Fillet with Roasted Sweet Potato and Asparagus

Tender salmon fillet grilled to perfection, served with roasted sweet potato cubes and charred asparagus spears finished with a squeeze of zesty lemon.

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NUTRITION

433kcal
Protein
38.7g
Fat
15.7g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut into 1/2-inch cubes, then toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    While the potatoes roast, trim the woody ends off the asparagus and toss with the remaining olive oil.

  • 5

    Preheat a grill or grill pan over medium-high heat and season the salmon fillet with salt and black pepper.

  • 6

    Place the salmon on the grill and cook for 4-5 minutes per side, or until it reaches your desired level of doneness.

  • 7

    Add the asparagus to the grill during the last 5 minutes of the salmon's cooking time, turning occasionally until charred and tender.

  • 8

    Plate the grilled salmon alongside the roasted sweet potatoes and charred asparagus.

  • 9

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright, clean finish.

Grilled 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.

Grilled Salmon Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Fillet with Roasted Sweet Potato and Asparagus

Tender salmon fillet grilled to perfection, served with roasted sweet potato cubes and charred asparagus spears finished with a squeeze of zesty lemon.

NUTRITION

433kcal
Protein
38.7g
Fat
15.7g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut into 1/2-inch cubes, then toss with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    While the potatoes roast, trim the woody ends off the asparagus and toss with the remaining olive oil.

  • 5

    Preheat a grill or grill pan over medium-high heat and season the salmon fillet with salt and black pepper.

  • 6

    Place the salmon on the grill and cook for 4-5 minutes per side, or until it reaches your desired level of doneness.

  • 7

    Add the asparagus to the grill during the last 5 minutes of the salmon's cooking time, turning occasionally until charred and tender.

  • 8

    Plate the grilled salmon alongside the roasted sweet potatoes and charred asparagus.

  • 9

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving for a bright, clean finish.