Seared Salmon Filet with Roasted Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

454kcal
Protein
43.9g
Fat
17.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7.05 ounces Salmon Fillet

4.2 ounces Sweet Potato, cubed

3.5 ounces Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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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 the avocado oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

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

  • 4

    Season the salmon filet with sea salt and black pepper.

  • 5

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

  • 6

    Serve the seared salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon served with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

454kcal
Protein
43.9g
Fat
17.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7.05 ounces Salmon Fillet

4.2 ounces Sweet Potato, cubed

3.5 ounces Asparagus spears

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half the avocado oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

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

  • 4

    Season the salmon filet with sea salt and black pepper.

  • 5

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

  • 6

    Serve the seared salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.