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.

Salmon Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Salmon Fillet with Roasted Sweet Potato and Asparagus

Oven-roasted salmon fillet paired with caramelized sweet potato cubes and snap-tender asparagus, all brightened with a squeeze of fresh lemon.

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NUTRITION

474kcal
Protein
43.9g
Fat
17.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1 cup cubed Sweet Potato

1 cup Asparagus spears

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 large baking sheet with parchment paper.

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes until they begin to soften.

  • 4

    Move the potatoes to one side of the tray and add the salmon fillet and asparagus spears.

  • 5

    Drizzle the remaining olive oil over the salmon and asparagus, seasoning with cracked black pepper.

  • 6

    Return the tray to the oven and bake for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork.

  • 7

    Squeeze fresh lemon juice over the entire plate before serving for a bright, clean finish.

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.

Salmon Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Salmon Fillet with Roasted Sweet Potato and Asparagus

Oven-roasted salmon fillet paired with caramelized sweet potato cubes and snap-tender asparagus, all brightened with a squeeze of fresh lemon.

NUTRITION

474kcal
Protein
43.9g
Fat
17.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes until they begin to soften.

  • 4

    Move the potatoes to one side of the tray and add the salmon fillet and asparagus spears.

  • 5

    Drizzle the remaining olive oil over the salmon and asparagus, seasoning with cracked black pepper.

  • 6

    Return the tray to the oven and bake for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork.

  • 7

    Squeeze fresh lemon juice over the entire plate before serving for a bright, clean finish.