Name: Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Salmon Fillet; 120g Sweet Potato, cubed; 150g Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tsp Lemon juice

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with tender roasted sweet potatoes and garlic-rubbed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

39.5g

Fat

18.8g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) 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, spreading them evenly on the tray.
3
Roast the potatoes for 15 minutes before adding the asparagus spears to the tray.
4
Drizzle the remaining oil and minced garlic over the asparagus and roast everything for another 10 minutes.
5
While the vegetables finish, season the salmon fillet with salt and pepper.
6
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on each side until the edges are crisp.
7
Plate the salmon with the roasted vegetables and finish with a fresh squeeze of lemon juice.