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 served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

475kcal
Protein
43.5g
Fat
19.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Filet

130 grams Sweet Potato, cubed

100 grams Asparagus spears

1.5 teaspoons Avocado Oil

Sea salt, black pepper, and lemon wedges

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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 avocado oil, sea salt, and pepper, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until tender.

  • 4

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

  • 5

    Heat the remaining oil in a skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 6

    Flip the filet and cook for another 2-3 minutes until the edges are beautifully golden.

  • 7

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

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 served alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of zesty lemon.

NUTRITION

475kcal
Protein
43.5g
Fat
19.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Filet

130 grams Sweet Potato, cubed

100 grams Asparagus spears

1.5 teaspoons Avocado Oil

Sea salt, black pepper, and lemon wedges

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 avocado oil, sea salt, and pepper, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until tender.

  • 4

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

  • 5

    Heat the remaining oil in a skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 6

    Flip the filet and cook for another 2-3 minutes until the edges are beautifully golden.

  • 7

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