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 wild salmon paired with oven-roasted sweet potato and tender asparagus, all finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

562kcal
Protein
58g
Fat
21g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Wild Sockeye Salmon Fillet

5.3 oz Sweet Potato, cubed

3.5 oz Fresh Asparagus

2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil and roasting for another 10 minutes.

  • 4

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat and add the salmon skin-side down, searing for 4-5 minutes until the skin is perfectly crispy.

  • 6

    Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 7

    Plate the salmon alongside the roasted vegetables and squeeze fresh lemon juice over the fish for a bright, zesty finish.

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 wild salmon paired with oven-roasted sweet potato and tender asparagus, all finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

562kcal
Protein
58g
Fat
21g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Wild Sockeye Salmon Fillet

5.3 oz Sweet Potato, cubed

3.5 oz Fresh Asparagus

2 tsp Avocado Oil

1 tbsp 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 one teaspoon of avocado oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil and roasting for another 10 minutes.

  • 4

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat and add the salmon skin-side down, searing for 4-5 minutes until the skin is perfectly crispy.

  • 6

    Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 7

    Plate the salmon alongside the roasted vegetables and squeeze fresh lemon juice over the fish for a bright, zesty finish.