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, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

465kcal
Protein
44.3g
Fat
17.3g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Olive Oil

1 Lemon wedge

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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 the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon with salt and pepper and sear in a non-stick pan with the remaining oil over medium-high heat for 4-5 minutes per side until flaky.

  • 5

    Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh 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, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

465kcal
Protein
44.3g
Fat
17.3g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Olive Oil

1 Lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the trimmed asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon with salt and pepper and sear in a non-stick pan with the remaining oil over medium-high heat for 4-5 minutes per side until flaky.

  • 5

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