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 served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

487kcal
Protein
42.1g
Fat
24.1g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus, trimmed

0.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with 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, then add the asparagus to the same tray and roast for an additional 10 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and lightly coat with avocado oil spray.

  • 6

    Place the salmon skin-side down in the hot pan and press gently with a spatula for 30 seconds to ensure even contact.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice 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 served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

487kcal
Protein
42.1g
Fat
24.1g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus, trimmed

0.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with 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, then add the asparagus to the same tray and roast for an additional 10 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and lightly coat with avocado oil spray.

  • 6

    Place the salmon skin-side down in the hot pan and press gently with a spatula for 30 seconds to ensure even contact.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.