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, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

436kcal
Protein
43.3g
Fat
17.8g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces and trim the woody ends off the asparagus spears.

  • 3

    Toss the vegetables with half of the olive oil and a pinch of salt, then roast for 20 minutes until the potatoes are tender.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with 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 down and sear for 4 minutes until the skin is golden and crisp.

  • 7

    Flip the fillet carefully and cook for another 3 minutes until the center is just opaque and flakes easily.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh 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, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

436kcal
Protein
43.3g
Fat
17.8g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces and trim the woody ends off the asparagus spears.

  • 3

    Toss the vegetables with half of the olive oil and a pinch of salt, then roast for 20 minutes until the potatoes are tender.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with 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 down and sear for 4 minutes until the skin is golden and crisp.

  • 7

    Flip the fillet carefully and cook for another 3 minutes until the center is just opaque and flakes easily.

  • 8

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