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 sockeye salmon served alongside roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

560kcal
Protein
58g
Fat
21g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Sockeye Salmon Fillet

1.1 cups Cubed Sweet Potato

0.75 cup Asparagus Spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt, pepper, and garlic powder to taste

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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 one teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray, drizzling them with the remaining teaspoon of olive oil.

  • 4

    Continue roasting both vegetables for another 10 to 12 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 5

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

  • 6

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

  • 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

    Plate the salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice 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 sockeye salmon served alongside roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

560kcal
Protein
58g
Fat
21g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Sockeye Salmon Fillet

1.1 cups Cubed Sweet Potato

0.75 cup Asparagus Spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt, pepper, and garlic powder 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 one teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray, drizzling them with the remaining teaspoon of olive oil.

  • 4

    Continue roasting both vegetables for another 10 to 12 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 5

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

  • 6

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

  • 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

    Plate the salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.