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

Cast-iron seared salmon served with caramelized roasted sweet potatoes and crisp asparagus, finished with a squeeze of fresh lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

479kcal
Protein
44.9g
Fat
19.9g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Fresh Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 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 and roast for 15 minutes.

  • 3

    Shift the potatoes to one side of the tray, add the trimmed asparagus spears to the other side, drizzle with the remaining oil, and roast for another 10 minutes.

  • 4

    While the vegetables are finishing, season the salmon fillet with salt, pepper, and a dash of garlic powder.

  • 5

    Heat a non-stick or cast-iron skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through.

  • 6

    Plate the seared salmon alongside the roasted vegetables and finish the entire dish with a bright squeeze of fresh 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

Cast-iron seared salmon served with caramelized roasted sweet potatoes and crisp asparagus, finished with a squeeze of fresh lemon.

NUTRITION

479kcal
Protein
44.9g
Fat
19.9g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Fresh Asparagus

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 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 and roast for 15 minutes.

  • 3

    Shift the potatoes to one side of the tray, add the trimmed asparagus spears to the other side, drizzle with the remaining oil, and roast for another 10 minutes.

  • 4

    While the vegetables are finishing, season the salmon fillet with salt, pepper, and a dash of garlic powder.

  • 5

    Heat a non-stick or cast-iron skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through.

  • 6

    Plate the seared salmon alongside the roasted vegetables and finish the entire dish with a bright squeeze of fresh lemon juice.