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 potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

485kcal
Protein
42.7g
Fat
26.1g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

80g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Salt, black pepper, and 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

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, drizzle with the remaining olive oil, and roast both vegetables for an additional 10 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until it reaches your preferred level of doneness.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately 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 potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

485kcal
Protein
42.7g
Fat
26.1g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

80g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Salt, black pepper, and lemon wedge

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 olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, drizzle with the remaining olive oil, and roast both vegetables for an additional 10 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until it reaches your preferred level of doneness.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.