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 wild salmon served with oven-roasted sweet potatoes and asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

453kcal
Protein
46.2g
Fat
18.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1/2 Lemon

Pinch of Sea Salt and Black Pepper

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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 of the avocado oil and a pinch of sea salt.

  • 3

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

  • 4

    Add the asparagus to the same sheet, tossing with the potatoes, and roast for an additional 10 minutes until tender.

  • 5

    While the vegetables roast, heat the remaining oil in a cast-iron skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crispy.

  • 7

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

  • 8

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.

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 wild salmon served with oven-roasted sweet potatoes and asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

453kcal
Protein
46.2g
Fat
18.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1/2 Lemon

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

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

  • 4

    Add the asparagus to the same sheet, tossing with the potatoes, and roast for an additional 10 minutes until tender.

  • 5

    While the vegetables roast, heat the remaining oil in a cast-iron skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crispy.

  • 7

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

  • 8

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.