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 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

589kcal
Protein
59.2g
Fat
22.3g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

9.5 ounces Salmon Fillet

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then toss with half the avocado oil and a pinch of sea salt.

  • 3

    Spread sweet potatoes on the tray and roast for 15 minutes.

  • 4

    Trim the woody ends of the asparagus, toss with the remaining oil, and add to the tray for another 10 minutes.

  • 5

    While vegetables roast, pat the salmon fillet dry and season both sides with salt and pepper.

  • 6

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

  • 7

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until opaque.

  • 8

    Plate the salmon alongside the roasted vegetables and finish 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 tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

589kcal
Protein
59.2g
Fat
22.3g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

9.5 ounces Salmon Fillet

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then toss with half the avocado oil and a pinch of sea salt.

  • 3

    Spread sweet potatoes on the tray and roast for 15 minutes.

  • 4

    Trim the woody ends of the asparagus, toss with the remaining oil, and add to the tray for another 10 minutes.

  • 5

    While vegetables roast, pat the salmon fillet dry and season both sides with salt and pepper.

  • 6

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

  • 7

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until opaque.

  • 8

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