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 roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

454kcal
Protein
44.2g
Fat
17.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

120g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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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 olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the baking sheet, drizzle with the remaining olive oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and black pepper.

  • 5

    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 fish is cooked through.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then 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 roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

454kcal
Protein
44.2g
Fat
17.3g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

120g Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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 olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus spears to the baking sheet, drizzle with the remaining olive oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and black pepper.

  • 5

    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 fish is cooked through.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle everything with fresh lemon juice before serving.