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 fillet paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and a buttery ghee glaze.

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NUTRITION

470kcal
Protein
43.4g
Fat
19.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1/2 tsp Ghee

1 tbsp Fresh 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 avocado oil, salt, and pepper on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the same baking sheet, drizzle with the remaining avocado oil, and roast for an additional 10-12 minutes until the vegetables are tender and slightly browned.

  • 5

    While the vegetables roast, pat the salmon fillet dry and season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes to achieve a golden crust.

  • 7

    Flip the salmon, add the ghee to the pan to melt over the fish, and cook for another 3-4 minutes until the salmon is cooked through.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing 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 fillet paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and a buttery ghee glaze.

NUTRITION

470kcal
Protein
43.4g
Fat
19.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1/2 tsp Ghee

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the same baking sheet, drizzle with the remaining avocado oil, and roast for an additional 10-12 minutes until the vegetables are tender and slightly browned.

  • 5

    While the vegetables roast, pat the salmon fillet dry and season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes to achieve a golden crust.

  • 7

    Flip the salmon, add the ghee to the pan to melt over the fish, and cook for another 3-4 minutes until the salmon is cooked through.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.