Seared Salmon Fillet with Herb-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 Herb-Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herb-Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with herb-roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

684kcal
Protein
38.7g
Fat
39.3g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

200 grams Sweet Potato, cubed

150 grams Asparagus spears

1.2 tablespoons Extra Virgin Olive Oil

1 teaspoon Dried Rosemary

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, dried rosemary, salt, and pepper on a large baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the sheet from the oven, add the asparagus spears, drizzle with the remaining olive oil, and toss to coat.

  • 5

    Return the vegetables to the oven and roast for another 10 to 12 minutes until the sweet potatoes are tender and the asparagus is crisp-tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 8

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.

  • 9

    Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Herb-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 Herb-Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herb-Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with herb-roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

684kcal
Protein
38.7g
Fat
39.3g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

200 grams Sweet Potato, cubed

150 grams Asparagus spears

1.2 tablespoons Extra Virgin Olive Oil

1 teaspoon Dried Rosemary

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, dried rosemary, salt, and pepper on a large baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the sheet from the oven, add the asparagus spears, drizzle with the remaining olive oil, and toss to coat.

  • 5

    Return the vegetables to the oven and roast for another 10 to 12 minutes until the sweet potatoes are tender and the asparagus is crisp-tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 8

    Sear the salmon for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.

  • 9

    Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.