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 sockeye salmon served with herb-roasted sweet potatoes and tender asparagus, finished with a bright squeeze of fresh lemon for a zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

824kcal
Protein
76.1g
Fat
35.4g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

11.3 oz Wild Sockeye Salmon fillet

200g Sweet Potato, cubed

200g Asparagus spears, trimmed

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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.

  • 2

    Toss the cubed sweet potatoes with one tablespoon of olive oil, minced garlic, sea salt, and black pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears, and toss them in the remaining juices on the pan before roasting everything for another 10 minutes.

  • 5

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 6

    Heat the remaining half tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until desired doneness.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 9

    Drizzle the entire dish 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 wild sockeye salmon served with herb-roasted sweet potatoes and tender asparagus, finished with a bright squeeze of fresh lemon for a zesty finish.

NUTRITION

824kcal
Protein
76.1g
Fat
35.4g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

11.3 oz Wild Sockeye Salmon fillet

200g Sweet Potato, cubed

200g Asparagus spears, trimmed

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one tablespoon of olive oil, minced garlic, sea salt, and black pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears, and toss them in the remaining juices on the pan before roasting everything for another 10 minutes.

  • 5

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 6

    Heat the remaining half tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until desired doneness.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.