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

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NUTRITION

442kcal
Protein
46.5g
Fat
14.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

1 cup cubed Sweet Potato

5 Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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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 the garlic powder, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray and roast for an additional 10 minutes.

  • 4

    While vegetables roast, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.

  • 7

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily.

  • 8

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

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared sockeye salmon paired with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

442kcal
Protein
46.5g
Fat
14.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

1 cup cubed Sweet Potato

5 Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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 the garlic powder, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray and roast for an additional 10 minutes.

  • 4

    While vegetables roast, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.

  • 7

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily.

  • 8

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