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 wild salmon served with roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon and a bite of perfectly crispy skin.

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NUTRITION

569kcal
Protein
53.1g
Fat
23.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tbsp 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, salt, and pepper, then roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus spears, drizzle with a small amount of the remaining oil, and roast for another 10 minutes.

  • 4

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is golden and crisp.

  • 7

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just cooked through.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then finish 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 wild salmon served with roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon and a bite of perfectly crispy skin.

NUTRITION

569kcal
Protein
53.1g
Fat
23.8g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tbsp 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, salt, and pepper, then roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus spears, drizzle with a small amount of the remaining oil, and roast for another 10 minutes.

  • 4

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it until the skin is golden and crisp.

  • 7

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just cooked through.

  • 8

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