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 salmon fillets paired with oven-roasted sweet potatoes and asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

470kcal
Protein
45.3g
Fat
15.6g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato, cubed

150 grams Fresh Asparagus

1.5 teaspoons Avocado Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half the avocado oil, salt, and garlic powder, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the remaining roasting juices, and cook for another 10-12 minutes until tender.

  • 4

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

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 6

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

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 salmon fillets paired with oven-roasted sweet potatoes and asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

NUTRITION

470kcal
Protein
45.3g
Fat
15.6g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato, cubed

150 grams Fresh Asparagus

1.5 teaspoons Avocado Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

1 Lemon Wedge

PREPARATION

  • 1

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half the avocado oil, salt, and garlic powder, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the remaining roasting juices, and cook for another 10-12 minutes until tender.

  • 4

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

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 6

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