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 fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

474kcal
Protein
43.9g
Fat
17.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes.

  • 5

    While the potatoes roast, trim the woody ends off the asparagus.

  • 6

    Add the asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 7

    Season the salmon fillet with salt and pepper.

  • 8

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

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.

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 fillet paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

474kcal
Protein
43.9g
Fat
17.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes.

  • 5

    While the potatoes roast, trim the woody ends off the asparagus.

  • 6

    Add the asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 7

    Season the salmon fillet with salt and pepper.

  • 8

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

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.