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 fillet served alongside roasted sweet potatoes and asparagus, cooked until the skin is perfectly crisp.

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NUTRITION

472kcal
Protein
45.6g
Fat
20.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Wild Coho Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

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

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper and sear it in a hot non-stick pan for 4 to 5 minutes per side until the skin is golden and crisp.

  • 5

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then finish the dish with a fresh squeeze of lemon juice.

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 fillet served alongside roasted sweet potatoes and asparagus, cooked until the skin is perfectly crisp.

NUTRITION

472kcal
Protein
45.6g
Fat
20.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Wild Coho Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15 minutes.

  • 3

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

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper and sear it in a hot non-stick pan for 4 to 5 minutes per side until the skin is golden and crisp.

  • 5

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then finish the dish with a fresh squeeze of lemon juice.