Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

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

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NUTRITION

455kcal
Protein
45.1g
Fat
14.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

7 oz Pink Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

Salt, black pepper, and lemon wedges for serving

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus, tossing with the remaining oil and a pinch of salt.

  • 5

    Return the tray to the oven for another 10-12 minutes until the potatoes are tender and the asparagus is lightly charred.

  • 6

    While the vegetables finish roasting, season the salmon fillet with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque and flaky.

  • 8

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

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

NUTRITION

455kcal
Protein
45.1g
Fat
14.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

7 oz Pink Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

Salt, black pepper, and lemon wedges for serving

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the asparagus, tossing with the remaining oil and a pinch of salt.

  • 5

    Return the tray to the oven for another 10-12 minutes until the potatoes are tender and the asparagus is lightly charred.

  • 6

    While the vegetables finish roasting, season the salmon fillet with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque and flaky.

  • 8

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.