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

Try 7 days free, then $12.99 / mo.

NUTRITION

483kcal
Protein
45.2g
Fat
17.5g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon, for juicing

Pinch of Sea Salt and Black Pepper

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 for easy cleanup.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray.

  • 4

    Add the asparagus to the other side of the tray, drizzle with the remaining olive oil, and roast everything for another 10 minutes.

  • 5

    While the vegetables finish, season the salmon fillet with salt and pepper and heat a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 7

    Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over the entire plate.

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

NUTRITION

483kcal
Protein
45.2g
Fat
17.5g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon, for juicing

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray.

  • 4

    Add the asparagus to the other side of the tray, drizzle with the remaining olive oil, and roast everything for another 10 minutes.

  • 5

    While the vegetables finish, season the salmon fillet with salt and pepper and heat a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 7

    Serve the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over the entire plate.