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 roasted sweet potato and asparagus, finished with a squeeze of zesty lemon and a sprinkle of flaky sea salt.

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NUTRITION

468kcal
Protein
39.7g
Fat
17.9g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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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 and a pinch of salt then spread them on the baking sheet to roast for 15 minutes.

  • 3

    Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for an additional 10 minutes until tender.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side up in the pan and sear for 4 to 5 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.

  • 8

    Serve 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 roasted sweet potato and asparagus, finished with a squeeze of zesty lemon and a sprinkle of flaky sea salt.

NUTRITION

468kcal
Protein
39.7g
Fat
17.9g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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 and a pinch of salt then spread them on the baking sheet to roast for 15 minutes.

  • 3

    Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for an additional 10 minutes until tender.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side up in the pan and sear for 4 to 5 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.

  • 8

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