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; 4.2 oz Sweet Potato, cubed; 3.5 oz Asparagus spears; 1.5 tsp Extra Virgin Olive Oil; 1 tsp Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

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

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NUTRITION

Protein

43.7g

Fat

19.7g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

4.2 oz Sweet Potato, cubed

3.5 oz Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
3
Roast the sweet potatoes for 15 minutes.
4
Remove the tray from the oven, add the asparagus spears, drizzle with a tiny bit of oil, and roast for another 10 minutes until the vegetables are tender.
5
While the vegetables roast, season the salmon fillet with sea salt and black 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 to 5 minutes until a golden crust forms.
8
Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through to your preference.
9
Plate the salmon alongside the roasted sweet potatoes and asparagus.
10
Finish the dish with a fresh squeeze of lemon juice over the salmon and greens before serving.