Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

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

Try 7 days free, then $12.99 / mo.

NUTRITION

456kcal
Protein
44.2g
Fat
17.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus Spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears.

  • 4

    Drizzle the asparagus with a tiny bit of water or lemon juice and roast everything for another 10 to 12 minutes until tender.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then place it in the pan skin-side down.

  • 7

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until cooked through.

  • 8

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

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

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

NUTRITION

456kcal
Protein
44.2g
Fat
17.4g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus Spears, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears.

  • 4

    Drizzle the asparagus with a tiny bit of water or lemon juice and roast everything for another 10 to 12 minutes until tender.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then place it in the pan skin-side down.

  • 7

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until cooked through.

  • 8

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