Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

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

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

Wild salmon seared until golden and served with roasted sweet potatoes and asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

445kcal
Protein
42.7g
Fat
16.7g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.9 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive 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 of the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10-12 minutes until the vegetables are tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

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

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

Wild salmon seared until golden and served with roasted sweet potatoes and asparagus, finished with a bright and zesty lemon squeeze.

NUTRITION

445kcal
Protein
42.7g
Fat
16.7g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

0.9 cup cubed Sweet Potato

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive 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 of the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for another 10-12 minutes until the vegetables are tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.