Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

476kcal
Protein
41.8g
Fat
21.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1 cup cubed Sweet Potato

10 spears Asparagus

2 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for fifteen minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus with a tiny bit of salt, and roast for another ten minutes.

  • 4

    While the vegetables roast, heat the remaining oil in a skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear it skin-side down for five minutes until the skin is golden and crispy.

  • 6

    Flip the salmon and cook for an additional three to four minutes until it reaches your desired level of doneness.

  • 7

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

Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

476kcal
Protein
41.8g
Fat
21.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1 cup cubed Sweet Potato

10 spears Asparagus

2 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then roast for fifteen minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus with a tiny bit of salt, and roast for another ten minutes.

  • 4

    While the vegetables roast, heat the remaining oil in a skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear it skin-side down for five minutes until the skin is golden and crispy.

  • 6

    Flip the salmon and cook for an additional three to four minutes until it reaches your desired level of doneness.

  • 7

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