Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

Pan-seared salmon with a crispy skin served alongside tender roasted asparagus and a fluffy baked sweet potato.

Try 7 days free, then $12.99 / mo.

NUTRITION

459kcal
Protein
44.9g
Fat
17.4g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Olive Oil

Salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potato and asparagus with half of the olive oil and a pinch of salt and pepper on a parchment-lined baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes or until the sweet potatoes are tender and the asparagus is slightly charred.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

Pan-seared salmon with a crispy skin served alongside tender roasted asparagus and a fluffy baked sweet potato.

NUTRITION

459kcal
Protein
44.9g
Fat
17.4g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Asparagus spears

1 teaspoon Olive Oil

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potato and asparagus with half of the olive oil and a pinch of salt and pepper on a parchment-lined baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes or until the sweet potatoes are tender and the asparagus is slightly charred.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.