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 salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

472kcal
Protein
43.2g
Fat
21.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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 one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the same baking sheet, drizzle with a tiny bit of water or the remaining oil if preferred, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and golden.

  • 7

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your desired level of doneness.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.

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 salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

472kcal
Protein
43.2g
Fat
21.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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 one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the same baking sheet, drizzle with a tiny bit of water or the remaining oil if preferred, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy and golden.

  • 7

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is cooked through to your desired level of doneness.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.