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 wild sockeye salmon paired with roasted sweet potato and asparagus, finished with a squeeze of lemon and a sprinkle of crunchy sea salt.

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NUTRITION

444kcal
Protein
44.9g
Fat
13.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Fresh Asparagus

1 tsp Extra Virgin Olive Oil

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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 salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until golden.

  • 6

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

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 wild sockeye salmon paired with roasted sweet potato and asparagus, finished with a squeeze of lemon and a sprinkle of crunchy sea salt.

NUTRITION

444kcal
Protein
44.9g
Fat
13.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, cubed

150g Fresh Asparagus

1 tsp Extra Virgin Olive Oil

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 salt, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until golden.

  • 6

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