Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

Pan-seared salmon served with oven-roasted asparagus and tender sweet potato wedges, finished with a squeeze of bright, zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

382kcal
Protein
36.5g
Fat
15.3g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato

150 grams Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Slice the sweet potato into thin wedges and trim the tough woody ends off the asparagus spears.

  • 3

    Toss the sweet potato and asparagus with half of the olive oil, sea salt, and black pepper, then roast for 20 minutes until tender.

  • 4

    Season the salmon fillet with the remaining salt and pepper while heating the rest of the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for another 3 minutes until the exterior is perfectly golden.

  • 6

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

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato

Pan-seared salmon served with oven-roasted asparagus and tender sweet potato wedges, finished with a squeeze of bright, zesty lemon.

NUTRITION

382kcal
Protein
36.5g
Fat
15.3g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato

150 grams Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Slice the sweet potato into thin wedges and trim the tough woody ends off the asparagus spears.

  • 3

    Toss the sweet potato and asparagus with half of the olive oil, sea salt, and black pepper, then roast for 20 minutes until tender.

  • 4

    Season the salmon fillet with the remaining salt and pepper while heating the rest of the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for another 3 minutes until the exterior is perfectly golden.

  • 6

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