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 fillet served alongside tender asparagus and caramelized sweet potatoes, finished with a bright squeeze of lemon.

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NUTRITION

486kcal
Protein
44.1g
Fat
21.9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

1 cup Asparagus spears

2 tsp Avocado Oil

1/2 Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on a parchment-lined baking sheet and roast for 15 minutes.

  • 4

    Add the asparagus spears to the baking sheet, drizzle with the remaining teaspoon of avocado oil, and roast for an additional 10 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 7

    Plate the 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 salmon fillet served alongside tender asparagus and caramelized sweet potatoes, finished with a bright squeeze of lemon.

NUTRITION

486kcal
Protein
44.1g
Fat
21.9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

1 cup Asparagus spears

2 tsp Avocado Oil

1/2 Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on a parchment-lined baking sheet and roast for 15 minutes.

  • 4

    Add the asparagus spears to the baking sheet, drizzle with the remaining teaspoon of avocado oil, and roast for an additional 10 minutes.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 7

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