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 fillet served with roasted sweet potatoes and asparagus, finished with a bright and zesty squeeze of lemon.

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NUTRITION

470kcal
Protein
43.5g
Fat
19.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    While the potatoes roast, trim the woody ends from the asparagus and toss the spears with the remaining olive oil.

  • 5

    Add the asparagus to the baking sheet and roast everything for an additional 10 to 12 minutes until the vegetables are tender and slightly caramelized.

  • 6

    Season the salmon fillet with sea salt and black pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, searing for 4 to 5 minutes per side until a golden crust forms and the fish is cooked through.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle the fresh lemon juice over the entire dish before serving.

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 fillet served with roasted sweet potatoes and asparagus, finished with a bright and zesty squeeze of lemon.

NUTRITION

470kcal
Protein
43.5g
Fat
19.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    While the potatoes roast, trim the woody ends from the asparagus and toss the spears with the remaining olive oil.

  • 5

    Add the asparagus to the baking sheet and roast everything for an additional 10 to 12 minutes until the vegetables are tender and slightly caramelized.

  • 6

    Season the salmon fillet with sea salt and black pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, searing for 4 to 5 minutes per side until a golden crust forms and the fish is cooked through.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle the fresh lemon juice over the entire dish before serving.