Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

Pan-seared wild salmon paired with oven-roasted sweet potato wedges and snappy asparagus, finished with a squeeze of fresh lemon for a bright, vibrant finish.

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NUTRITION

430kcal
Protein
37.9g
Fat
18g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato

100 grams Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Slice the sweet potato into thin, even wedges and toss them with half of the olive oil, sea salt, and cracked black pepper.

  • 3

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

  • 4

    While the potatoes roast, trim the woody ends off the asparagus and toss the spears with the remaining olive oil.

  • 5

    Add the asparagus to the baking sheet with the potatoes and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 6

    Season the salmon fillet with a pinch of salt and pepper.

  • 7

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

  • 8

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

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

Pan-seared wild salmon paired with oven-roasted sweet potato wedges and snappy asparagus, finished with a squeeze of fresh lemon for a bright, vibrant finish.

NUTRITION

430kcal
Protein
37.9g
Fat
18g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato

100 grams Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Slice the sweet potato into thin, even wedges and toss them with half of the olive oil, sea salt, and cracked black pepper.

  • 3

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

  • 4

    While the potatoes roast, trim the woody ends off the asparagus and toss the spears with the remaining olive oil.

  • 5

    Add the asparagus to the baking sheet with the potatoes and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 6

    Season the salmon fillet with a pinch of salt and pepper.

  • 7

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

  • 8

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