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 cubed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

474kcal
Protein
44g
Fat
19.8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

100g Asparagus

1.5 tsp Avocado Oil

1 tsp Lemon Juice

0.25 tsp Sea Salt

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces then toss with half of the avocado oil and a pinch of salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the trimmed asparagus to the same baking sheet, drizzle with the remaining oil, and roast for another 10 to 12 minutes until tender.

  • 5

    While vegetables roast, season the salmon fillet with salt and pepper and sear in a non-stick skillet over medium-high heat for 4-5 minutes per side until golden.

  • 6

    Plate the salmon alongside the roasted vegetables and 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 cubed roasted sweet potatoes and tender asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

474kcal
Protein
44g
Fat
19.8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato

100g Asparagus

1.5 tsp Avocado Oil

1 tsp Lemon Juice

0.25 tsp Sea Salt

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces then toss with half of the avocado oil and a pinch of salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the trimmed asparagus to the same baking sheet, drizzle with the remaining oil, and roast for another 10 to 12 minutes until tender.

  • 5

    While vegetables roast, season the salmon fillet with salt and pepper and sear in a non-stick skillet over medium-high heat for 4-5 minutes per side until golden.

  • 6

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