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 served 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

410kcal
Protein
38.2g
Fat
17.8g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with 1 teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 7

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 9

    Drizzle the fresh lemon juice over the salmon and vegetables before serving.

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 served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

410kcal
Protein
38.2g
Fat
17.8g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

100g Asparagus spears, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with 1 teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 7

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus.

  • 9

    Drizzle the fresh lemon juice over the salmon and vegetables before serving.