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 for a bright, zesty finish.

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NUTRITION

454kcal
Protein
35.7g
Fat
19.2g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 wedge Fresh Lemon

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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, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and toss the spears with the remaining teaspoon of olive oil, salt, and pepper.

  • 5

    Add the asparagus to the baking sheet with the sweet potatoes and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan skin-side down.

  • 8

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of 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 served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

454kcal
Protein
35.7g
Fat
19.2g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 wedge Fresh Lemon

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, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and toss the spears with the remaining teaspoon of olive oil, salt, and pepper.

  • 5

    Add the asparagus to the baking sheet with the sweet potatoes and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan skin-side down.

  • 8

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon.