Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon with crispy skin served alongside roasted sweet potato and asparagus, finished with a bright squeeze of lemon.

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NUTRITION

466kcal
Protein
44.4g
Fat
17.3g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 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 with half of the olive oil and a pinch of salt then roast for twenty minutes.

  • 3

    Add the asparagus to the baking sheet with the remaining oil and roast for another ten minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper and heat a skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for five minutes until the skin is perfectly crispy.

  • 6

    Flip the fillet carefully and cook for another three minutes until the center is just opaque.

  • 7

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

Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon with crispy skin served alongside roasted sweet potato and asparagus, finished with a bright squeeze of lemon.

NUTRITION

466kcal
Protein
44.4g
Fat
17.3g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup cubed Sweet Potato

1 cup Asparagus spears

1 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 with half of the olive oil and a pinch of salt then roast for twenty minutes.

  • 3

    Add the asparagus to the baking sheet with the remaining oil and roast for another ten minutes until tender.

  • 4

    Season the salmon fillet with salt and pepper and heat a skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for five minutes until the skin is perfectly crispy.

  • 6

    Flip the fillet carefully and cook for another three minutes until the center is just opaque.

  • 7

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