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

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NUTRITION

451kcal
Protein
43.4g
Fat
17.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh 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

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes until your desired level of doneness is reached.

  • 8

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

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

NUTRITION

451kcal
Protein
43.4g
Fat
17.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears, drizzle with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for an additional 2-3 minutes until your desired level of doneness is reached.

  • 8

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