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 paired with tender roasted sweet potatoes and asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

493kcal
Protein
45.2g
Fat
22.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Avocado Oil

Pinch of Sea Salt and Black Pepper

1 Lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

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

  • 4

    Add the asparagus to the same baking sheet, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with salt and pepper.

  • 6

    Heat a high-quality non-stick skillet over medium-high heat.

  • 7

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

  • 8

    Carefully flip the salmon and cook for an additional 2-3 minutes until cooked to your preferred level of doneness.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.

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 paired with tender roasted sweet potatoes and asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

493kcal
Protein
45.2g
Fat
22.3g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1.5 tsp Avocado Oil

Pinch of Sea Salt and Black Pepper

1 Lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

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

  • 4

    Add the asparagus to the same baking sheet, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, season the salmon fillet with salt and pepper.

  • 6

    Heat a high-quality non-stick skillet over medium-high heat.

  • 7

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

  • 8

    Carefully flip the salmon and cook for an additional 2-3 minutes until cooked to your preferred level of doneness.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.