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 sockeye salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

449kcal
Protein
46.8g
Fat
16.6g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with one teaspoon of olive oil and a pinch of sea salt.

  • 3

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

  • 4

    Trim the woody ends off the asparagus, toss with a tiny bit of oil, and add them to the baking sheet with the potatoes for another 10 minutes.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 6

    Heat the remaining half teaspoon of olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4 minutes until the edges are golden, then flip and cook for an additional 2-3 minutes.

  • 8

    Serve the salmon immediately alongside the roasted vegetables 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 sockeye salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

449kcal
Protein
46.8g
Fat
16.6g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with one teaspoon of olive oil and a pinch of sea salt.

  • 3

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

  • 4

    Trim the woody ends off the asparagus, toss with a tiny bit of oil, and add them to the baking sheet with the potatoes for another 10 minutes.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 6

    Heat the remaining half teaspoon of olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4 minutes until the edges are golden, then flip and cook for an additional 2-3 minutes.

  • 8

    Serve the salmon immediately alongside the roasted vegetables with a fresh squeeze of lemon juice.