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 tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon and a hint of smoky paprika.

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NUTRITION

477kcal
Protein
43.9g
Fat
17.8g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 tsp Smoked Paprika

1/4 Lemon, for juicing

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and the smoked paprika until evenly coated.

  • 3

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

  • 4

    Add the asparagus to the same baking sheet, drizzle with the remaining olive oil, and toss gently.

  • 5

    Return the tray to the oven and roast for another 10 minutes until the vegetables are tender and the asparagus is slightly charred.

  • 6

    While the vegetables finish, season the salmon with salt and pepper and sear in a hot non-stick skillet for 4-5 minutes per side until golden and cooked through.

  • 7

    Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of 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 tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of bright lemon and a hint of smoky paprika.

NUTRITION

477kcal
Protein
43.9g
Fat
17.8g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 tsp Smoked Paprika

1/4 Lemon, for juicing

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and the smoked paprika until evenly coated.

  • 3

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

  • 4

    Add the asparagus to the same baking sheet, drizzle with the remaining olive oil, and toss gently.

  • 5

    Return the tray to the oven and roast for another 10 minutes until the vegetables are tender and the asparagus is slightly charred.

  • 6

    While the vegetables finish, season the salmon with salt and pepper and sear in a hot non-stick skillet for 4-5 minutes per side until golden and cooked through.

  • 7

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