Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon for a bright, citrusy finish.

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NUTRITION

437kcal
Protein
34.2g
Fat
22.5g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp 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 olive oil and a pinch of salt and pepper.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Heat the remaining 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.

  • 8

    Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through and flaky.

  • 9

    Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of zesty lemon for a bright, citrusy finish.

NUTRITION

437kcal
Protein
34.2g
Fat
22.5g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp 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 olive oil and a pinch of salt and pepper.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Heat the remaining 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.

  • 8

    Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through and flaky.

  • 9

    Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.