Name: Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild Salmon Fillet; 1.25 cups Sweet Potato, cubed; 1.5 cups Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with cubed roasted sweet potatoes and tender asparagus spears, finished with a bright and zesty lemon-garlic drizzle.

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NUTRITION

Protein

44.9g

Fat

17.3g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1.25 cups Sweet Potato, cubed

1.5 cups Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Peel and cube the sweet potatoes into bite-sized pieces, then toss them with half of the olive oil and a pinch of sea salt.
3
Spread the potatoes on the baking sheet and roast for 15 minutes.
4
Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for an additional 10-12 minutes until tender.
5
Season the salmon fillet with salt and pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
8
Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.
9
Whisk the lemon juice and minced garlic together in a small bowl.
10
Plate the salmon alongside the roasted vegetables and drizzle the lemon-garlic mixture over the top for a fresh finish.