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

Pan-seared salmon served with roasted sweet potatoes and asparagus, all finished with a bright and zesty lemon squeeze.

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NUTRITION

386kcal
Protein
34.4g
Fat
14.2g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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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 and trimmed asparagus with half of the olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and 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 down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes to your preferred doneness.

  • 7

    Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.

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

Pan-seared salmon served with roasted sweet potatoes and asparagus, all finished with a bright and zesty lemon squeeze.

NUTRITION

386kcal
Protein
34.4g
Fat
14.2g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and 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 down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes to your preferred doneness.

  • 7

    Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.