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 served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

477kcal
Protein
40.8g
Fat
26.9g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

60g cubed Sweet Potato

100g Asparagus spears

0.5 tsp Extra Virgin Olive Oil

Salt and black pepper to taste

Fresh lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, 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 roast for another 10 minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing 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 salmon served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

477kcal
Protein
40.8g
Fat
26.9g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

60g cubed Sweet Potato

100g Asparagus spears

0.5 tsp Extra Virgin Olive Oil

Salt and black pepper to taste

Fresh lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, 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 roast for another 10 minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing with a fresh squeeze of lemon juice.