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 wild salmon with a crisp golden crust, served alongside roasted sweet potato wedges and tender asparagus spears.

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NUTRITION

453kcal
Protein
46.7g
Fat
14g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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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 and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, drizzle with the remaining oil, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

    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.

  • 7

    Flip the salmon and cook for another 3-4 minutes until the center is just opaque.

  • 8

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

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 wild salmon with a crisp golden crust, served alongside roasted sweet potato wedges and tender asparagus spears.

NUTRITION

453kcal
Protein
46.7g
Fat
14g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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 and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray from the oven, add the asparagus spears, drizzle with the remaining oil, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

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

  • 6

    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.

  • 7

    Flip the salmon and cook for another 3-4 minutes until the center is just opaque.

  • 8

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