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 salmon fillet served alongside roasted sweet potato and asparagus, featuring a perfectly seasoned and golden crisp skin.

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NUTRITION

502kcal
Protein
42.1g
Fat
27.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

75 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

0.5 teaspoon Olive Oil

1 tablespoon 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 and trimmed asparagus with half the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the potatoes are tender.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preference.

  • 8

    Serve the salmon immediately alongside the roasted vegetables with a fresh squeeze of lemon juice.

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 salmon fillet served alongside roasted sweet potato and asparagus, featuring a perfectly seasoned and golden crisp skin.

NUTRITION

502kcal
Protein
42.1g
Fat
27.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

75 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the potatoes are tender.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preference.

  • 8

    Serve the salmon immediately alongside the roasted vegetables with a fresh squeeze of lemon juice.