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 paired with roasted sweet potatoes and asparagus, finished with a squeeze of lemon for a bright, zesty pop.

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NUTRITION

521kcal
Protein
38.8g
Fat
28g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for an additional 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with sea salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and crisp.

  • 7

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

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 paired with roasted sweet potatoes and asparagus, finished with a squeeze of lemon for a bright, zesty pop.

NUTRITION

521kcal
Protein
38.8g
Fat
28g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for an additional 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with sea salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and crisp.

  • 7

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