Seared Salmon Filet 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 Filet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon paired with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

459kcal
Protein
46.1g
Fat
19g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus, toss with the remaining oil, and add them to the baking sheet with the potatoes for another 10 minutes.

  • 5

    While vegetables roast, season the salmon fillet with sea salt and cracked black pepper.

  • 6

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

  • 7

    Sear the salmon for 4 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until opaque.

  • 8

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

Seared Salmon Filet 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 Filet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon paired with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

459kcal
Protein
46.1g
Fat
19g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half the olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus, toss with the remaining oil, and add them to the baking sheet with the potatoes for another 10 minutes.

  • 5

    While vegetables roast, season the salmon fillet with sea salt and cracked black pepper.

  • 6

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

  • 7

    Sear the salmon for 4 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until opaque.

  • 8

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