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 salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

451kcal
Protein
46.1g
Fat
18.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F 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 on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the sheet, drizzling with the remaining oil.

  • 4

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

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

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 salmon fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

451kcal
Protein
46.1g
Fat
18.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F 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 on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the sheet, drizzling with the remaining oil.

  • 4

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

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