Seared 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.

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

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

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NUTRITION

482kcal
Protein
43.8g
Fat
19.7g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

130 grams Sweet Potato, cubed

100 grams Asparagus spears

1.5 teaspoons Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on a baking sheet.

  • 3

    Roast the potatoes for 15 minutes, then add the asparagus to the same sheet with another drizzle of oil and roast for 10 more minutes until tender-crisp.

  • 4

    Season the salmon fillet with the minced garlic, sea salt, and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden.

  • 6

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

Seared 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.

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

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

NUTRITION

482kcal
Protein
43.8g
Fat
19.7g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

130 grams Sweet Potato, cubed

100 grams Asparagus spears

1.5 teaspoons Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on a baking sheet.

  • 3

    Roast the potatoes for 15 minutes, then add the asparagus to the same sheet with another drizzle of oil and roast for 10 more minutes until tender-crisp.

  • 4

    Season the salmon fillet with the minced garlic, sea salt, and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden.

  • 6

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