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 wild salmon served with tender roasted sweet potato wedges and asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

434kcal
Protein
46.0g
Fat
13.2g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Wild Sockeye Salmon Fillet

130g Sweet Potato, wedged

100g Asparagus, trimmed

1 tsp Avocado 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 sliced sweet potato wedges and trimmed asparagus with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crisp.

  • 7

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred doneness.

  • 8

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

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 wild salmon served with tender roasted sweet potato wedges and asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

434kcal
Protein
46.0g
Fat
13.2g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Wild Sockeye Salmon Fillet

130g Sweet Potato, wedged

100g Asparagus, trimmed

1 tsp Avocado 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 sliced sweet potato wedges and trimmed asparagus with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crisp.

  • 7

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked to your preferred doneness.

  • 8

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