Seared Salmon Filet with Herb-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 Filet with Herb-Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Herb-Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, featuring a perfectly golden, crisp skin.

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NUTRITION

495kcal
Protein
35.4g
Fat
25.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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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, sea salt, and dried rosemary.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the asparagus to the same tray, drizzle with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for an additional 3 minutes.

  • 8

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

Seared Salmon Filet with Herb-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 Filet with Herb-Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Herb-Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, featuring a perfectly golden, crisp skin.

NUTRITION

495kcal
Protein
35.4g
Fat
25.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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, sea salt, and dried rosemary.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the asparagus to the same tray, drizzle with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for an additional 3 minutes.

  • 8

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