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 sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.

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NUTRITION

628kcal
Protein
67.7g
Fat
28g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

10.6 oz Sockeye Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

0.5 tsp Olive Oil

Salt and pepper to taste

Fresh lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut it into small 1/2-inch cubes.

  • 3

    Toss the sweet potato cubes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes.

  • 5

    While potatoes roast, trim the woody ends off the asparagus spears.

  • 6

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until all vegetables are tender and slightly browned.

  • 7

    Season the salmon fillet generously with salt and pepper on both sides.

  • 8

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 9

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 10

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving with a fresh lemon wedge for a bright finish.

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 sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon.

NUTRITION

628kcal
Protein
67.7g
Fat
28g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

10.6 oz Sockeye Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

0.5 tsp Olive Oil

Salt and pepper to taste

Fresh lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut it into small 1/2-inch cubes.

  • 3

    Toss the sweet potato cubes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes.

  • 5

    While potatoes roast, trim the woody ends off the asparagus spears.

  • 6

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 10 minutes until all vegetables are tender and slightly browned.

  • 7

    Season the salmon fillet generously with salt and pepper on both sides.

  • 8

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 9

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 10

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, serving with a fresh lemon wedge for a bright finish.