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 salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

477kcal
Protein
43.7g
Fat
21.7g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Sweet Potato cubes

100g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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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 one teaspoon of olive oil and a pinch of sea salt then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes then add the asparagus spears to the same tray and roast for another 10 minutes until tender.

  • 4

    While the vegetables are roasting pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down in the pan.

  • 6

    Sear the salmon for 4 to 5 minutes until the skin is crisp then flip and cook for another 3 minutes until the center is just opaque.

  • 7

    Arrange the seared salmon on a plate with the roasted sweet potatoes and asparagus then finish 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 wild salmon served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

477kcal
Protein
43.7g
Fat
21.7g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

100g Sweet Potato cubes

100g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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 one teaspoon of olive oil and a pinch of sea salt then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes then add the asparagus spears to the same tray and roast for another 10 minutes until tender.

  • 4

    While the vegetables are roasting pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down in the pan.

  • 6

    Sear the salmon for 4 to 5 minutes until the skin is crisp then flip and cook for another 3 minutes until the center is just opaque.

  • 7

    Arrange the seared salmon on a plate with the roasted sweet potatoes and asparagus then finish with a bright squeeze of fresh lemon juice.