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 caramelized sweet potato cubes and tender asparagus spears, finished with a bright squeeze of zesty lemon.

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NUTRITION

352kcal
Protein
32g
Fat
13.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F

  • 2

    Peel and cube the sweet potato into half-inch pieces

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt then spread on a baking sheet

  • 4

    Roast the sweet potatoes for 15 minutes

  • 5

    Trim the woody ends off the asparagus and toss with the remaining oil and salt

  • 6

    Add the asparagus to the baking sheet with the sweet potatoes and roast for another 10 minutes until tender

  • 7

    Season the salmon fillet with salt and pepper then sear in a hot skillet for 4 minutes per side until the skin is crisp

  • 8

    Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of 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 salmon served with caramelized sweet potato cubes and tender asparagus spears, finished with a bright squeeze of zesty lemon.

NUTRITION

352kcal
Protein
32g
Fat
13.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

100g Sweet Potato

100g Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F

  • 2

    Peel and cube the sweet potato into half-inch pieces

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt then spread on a baking sheet

  • 4

    Roast the sweet potatoes for 15 minutes

  • 5

    Trim the woody ends off the asparagus and toss with the remaining oil and salt

  • 6

    Add the asparagus to the baking sheet with the sweet potatoes and roast for another 10 minutes until tender

  • 7

    Season the salmon fillet with salt and pepper then sear in a hot skillet for 4 minutes per side until the skin is crisp

  • 8

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