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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

469kcal
Protein
47.4g
Fat
18.7g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Fresh Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, garlic powder, and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then remove the tray and add the asparagus spears, drizzling them with the remaining oil.

  • 4

    Return the tray to the oven and roast for another 10 to 12 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 5

    While the vegetables finish, season the salmon fillet with salt and pepper on both sides.

  • 6

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

  • 7

    Plate the seared salmon alongside the roasted vegetables and finish the entire dish 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 fillet served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

469kcal
Protein
47.4g
Fat
18.7g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Fresh Asparagus

1 tsp Avocado Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, garlic powder, and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then remove the tray and add the asparagus spears, drizzling them with the remaining oil.

  • 4

    Return the tray to the oven and roast for another 10 to 12 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 5

    While the vegetables finish, season the salmon fillet with salt and pepper on both sides.

  • 6

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

  • 7

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