Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

439kcal
Protein
39.3g
Fat
19.3g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

120 grams Sweet Potato

150 grams Asparagus

1 teaspoon Avocado Oil

1/2 Lemon

Salt, black pepper, and garlic powder to taste

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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 half-inch pieces, then toss with half the avocado oil, salt, and pepper.

  • 3

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

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, roasting for another 10 minutes until tender.

  • 5

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

  • 6

    Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.

  • 7

    Flip the salmon and cook for another 2-3 minutes until the center is just opaque and the exterior is golden and crisp.

  • 8

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

Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

439kcal
Protein
39.3g
Fat
19.3g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

120 grams Sweet Potato

150 grams Asparagus

1 teaspoon Avocado Oil

1/2 Lemon

Salt, black pepper, and garlic powder to taste

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss with half the avocado oil, salt, and pepper.

  • 3

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

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, roasting for another 10 minutes until tender.

  • 5

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

  • 6

    Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.

  • 7

    Flip the salmon and cook for another 2-3 minutes until the center is just opaque and the exterior is golden and crisp.

  • 8

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