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 salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.

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NUTRITION

464kcal
Protein
46.6g
Fat
15.3g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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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 1 teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the asparagus, drizzle with the remaining 0.5 teaspoon of oil, and roast for another 10-12 minutes until tender.

  • 5

    While vegetables roast, heat a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 7

    Sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until your desired doneness is reached.

  • 8

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

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 salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.

NUTRITION

464kcal
Protein
46.6g
Fat
15.3g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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 1 teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray, add the asparagus, drizzle with the remaining 0.5 teaspoon of oil, and roast for another 10-12 minutes until tender.

  • 5

    While vegetables roast, heat a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 7

    Sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until your desired doneness is reached.

  • 8

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