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

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NUTRITION

462kcal
Protein
46.5g
Fat
18.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Olive Oil

1/2 Lemon

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into half-inch cubes, then toss them with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus, toss with the remaining oil, and add them to the baking sheet with the potatoes for another 10 minutes.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet over medium-high heat for 4-5 minutes per side until the skin is crisp.

  • 6

    Plate the salmon alongside the roasted vegetables and squeeze fresh lemon juice over everything for a bright finish.

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

NUTRITION

462kcal
Protein
46.5g
Fat
18.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Olive Oil

1/2 Lemon

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into half-inch cubes, then toss them with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus, toss with the remaining oil, and add them to the baking sheet with the potatoes for another 10 minutes.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet over medium-high heat for 4-5 minutes per side until the skin is crisp.

  • 6

    Plate the salmon alongside the roasted vegetables and squeeze fresh lemon juice over everything for a bright finish.