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 served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and flaky sea salt.

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NUTRITION

452kcal
Protein
43.6g
Fat
17.2g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces then toss them with half of the olive oil and garlic powder on a baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Trim the woody ends from the asparagus and add them to the baking sheet with the remaining olive oil and a pinch of salt.

  • 5

    Continue roasting for another 10 to 12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 6

    While the vegetables are finishing, season the salmon fillet with salt and pepper.

  • 7

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crispy and the fish is cooked through.

  • 8

    Plate the salmon alongside the roasted vegetables and finish 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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of bright lemon and flaky sea salt.

NUTRITION

452kcal
Protein
43.6g
Fat
17.2g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

120g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces then toss them with half of the olive oil and garlic powder on a baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Trim the woody ends from the asparagus and add them to the baking sheet with the remaining olive oil and a pinch of salt.

  • 5

    Continue roasting for another 10 to 12 minutes until the potatoes are tender and the asparagus is crisp-tender.

  • 6

    While the vegetables are finishing, season the salmon fillet with salt and pepper.

  • 7

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crispy and the fish is cooked through.

  • 8

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