Seared Salmon Filet 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 Filet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

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

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NUTRITION

447kcal
Protein
43.4g
Fat
17.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Filet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Sea salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

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 olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the baking sheet, toss with the remaining oil, and roast for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 4

    While the vegetables roast, pat the salmon filet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 7

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

Seared Salmon Filet 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 Filet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

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

NUTRITION

447kcal
Protein
43.4g
Fat
17.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Filet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Sea salt and black pepper to taste

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 olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the baking sheet, toss with the remaining oil, and roast for another 10-12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 4

    While the vegetables roast, pat the salmon filet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 7

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