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 roasted sweet potato and tender asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

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NUTRITION

480kcal
Protein
44.3g
Fat
21.9g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss cubed sweet potatoes with half the olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the potatoes for 15 minutes.

  • 4

    Add trimmed asparagus to the sheet, toss with the remaining vegetables, and roast for 10 more minutes.

  • 5

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

  • 6

    Season the salmon and sear for 4 minutes per side until the edges are beautifully crisp.

  • 7

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.

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 roasted sweet potato and tender asparagus, finished with a squeeze of fresh lemon for a bright, citrusy zing.

NUTRITION

480kcal
Protein
44.3g
Fat
21.9g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss cubed sweet potatoes with half the olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the potatoes for 15 minutes.

  • 4

    Add trimmed asparagus to the sheet, toss with the remaining vegetables, and roast for 10 more minutes.

  • 5

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

  • 6

    Season the salmon and sear for 4 minutes per side until the edges are beautifully crisp.

  • 7

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.