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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

506kcal
Protein
46.3g
Fat
22.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

100g Fresh Asparagus

2 tsp Olive Oil

0.25 tsp Sea Salt

0.25 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 with one teaspoon of olive oil and a pinch of salt and pepper

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 10 minutes

  • 4

    Add the asparagus to the baking sheet and roast for another 12 minutes until tender

  • 5

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

  • 6

    Season the salmon fillet and sear for 4-5 minutes on the skin side until crispy then flip and cook for 3-4 minutes

  • 7

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

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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

506kcal
Protein
46.3g
Fat
22.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

100g Fresh Asparagus

2 tsp Olive Oil

0.25 tsp Sea Salt

0.25 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 with one teaspoon of olive oil and a pinch of salt and pepper

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 10 minutes

  • 4

    Add the asparagus to the baking sheet and roast for another 12 minutes until tender

  • 5

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

  • 6

    Season the salmon fillet and sear for 4-5 minutes on the skin side until crispy then flip and cook for 3-4 minutes

  • 7

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