Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared wild salmon served with oven-roasted sweet potato and asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

419kcal
Protein
47.1g
Fat
14.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Avocado Oil

1/2 Lemon, juiced

Pinch of Sea Salt and Black Pepper

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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 half of the avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus spears to the same baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

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

  • 6

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

  • 7

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared wild salmon served with oven-roasted sweet potato and asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

419kcal
Protein
47.1g
Fat
14.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Avocado Oil

1/2 Lemon, juiced

Pinch of Sea Salt and Black Pepper

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 half of the avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus spears to the same baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

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

  • 6

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

  • 7

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.