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 with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and a hint of smoky paprika.

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NUTRITION

473kcal
Protein
46.8g
Fat
23.2g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Sweet Potato cubes

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt, Black Pepper, and Smoked Paprika

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes with half the olive oil and a pinch of salt, then spread on a baking sheet.

  • 3

    Roast sweet potatoes for 15 minutes.

  • 4

    Add asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10-12 minutes until tender.

  • 5

    While vegetables roast, season salmon with salt, pepper, and paprika.

  • 6

    Heat a non-stick skillet over medium-high heat and sear salmon for 4-5 minutes per side until the skin is crisp.

  • 7

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.

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 with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and a hint of smoky paprika.

NUTRITION

473kcal
Protein
46.8g
Fat
23.2g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1/2 cup Sweet Potato cubes

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt, Black Pepper, and Smoked Paprika

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes with half the olive oil and a pinch of salt, then spread on a baking sheet.

  • 3

    Roast sweet potatoes for 15 minutes.

  • 4

    Add asparagus to the baking sheet, tossing with the remaining oil, and roast for another 10-12 minutes until tender.

  • 5

    While vegetables roast, season salmon with salt, pepper, and paprika.

  • 6

    Heat a non-stick skillet over medium-high heat and sear salmon for 4-5 minutes per side until the skin is crisp.

  • 7

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.