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

Try 7 days free, then $12.99 / mo.

NUTRITION

552kcal
Protein
56.3g
Fat
21g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Salmon Fillet

1 cup cubed Sweet Potato

10 medium Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1/2 fresh Lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F 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 roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus, and roast for another 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with minced garlic, salt, and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crisp.

  • 7

    Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through and golden.

  • 8

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

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

NUTRITION

552kcal
Protein
56.3g
Fat
21g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Salmon Fillet

1 cup cubed Sweet Potato

10 medium Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1/2 fresh Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F 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 roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus, and roast for another 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with minced garlic, salt, and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crisp.

  • 7

    Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through and golden.

  • 8

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