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 sockeye salmon served with roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

469kcal
Protein
44.6g
Fat
17.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

133 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 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 on the tray.

  • 3

    Roast the potatoes for fifteen minutes, then move them to one side and add the trimmed asparagus to the tray with the remaining oil.

  • 4

    While the vegetables finish roasting for another ten minutes, season the salmon fillet with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for approximately four minutes per side until the skin is crisp and the flesh is opaque.

  • 6

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

Pan-seared sockeye salmon served with roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

469kcal
Protein
44.6g
Fat
17.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

133 grams Sweet Potato, cubed

150 grams Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 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 on the tray.

  • 3

    Roast the potatoes for fifteen minutes, then move them to one side and add the trimmed asparagus to the tray with the remaining oil.

  • 4

    While the vegetables finish roasting for another ten minutes, season the salmon fillet with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for approximately four minutes per side until the skin is crisp and the flesh is opaque.

  • 6

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