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 spears, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

449kcal
Protein
44.6g
Fat
16.4g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

130g Sweet Potato, cubed

100g Asparagus Spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus spears, drizzling them with a tiny bit of water or the remaining oil if preferred, and roast for another 10 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining avocado oil.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 8

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your liking.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 10

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving.

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 spears, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

449kcal
Protein
44.6g
Fat
16.4g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

130g Sweet Potato, cubed

100g Asparagus Spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus spears, drizzling them with a tiny bit of water or the remaining oil if preferred, and roast for another 10 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining avocado oil.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 8

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through to your liking.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 10

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving.