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 salmon fillet 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

477kcal
Protein
44.1g
Fat
17.4g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon

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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 half of the 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 before adding the trimmed asparagus spears to the other side of the tray.

  • 4

    Drizzle the asparagus with the remaining olive oil and return the tray to the oven for another 10 to 12 minutes until the vegetables are tender and lightly browned.

  • 5

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

  • 6

    Plate the crispy-skinned salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a bright squeeze of fresh 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 salmon fillet 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

477kcal
Protein
44.1g
Fat
17.4g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon

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 half of the 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 before adding the trimmed asparagus spears to the other side of the tray.

  • 4

    Drizzle the asparagus with the remaining olive oil and return the tray to the oven for another 10 to 12 minutes until the vegetables are tender and lightly browned.

  • 5

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

  • 6

    Plate the crispy-skinned salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a bright squeeze of fresh lemon juice.