Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes 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

431kcal
Protein
46.1g
Fat
16.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt and 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 half of the avocado oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the same baking sheet, tossing with the remaining oil from the pan, and roast for another 10 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque.

  • 7

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

Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes 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

431kcal
Protein
46.1g
Fat
16.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 ounces Sockeye Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1.5 teaspoons Avocado Oil

1 tablespoon Lemon Juice

Pinch of Sea Salt and 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 half of the avocado oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the same baking sheet, tossing with the remaining oil from the pan, and roast for another 10 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is opaque.

  • 7

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