Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

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

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NUTRITION

449kcal
Protein
45.5g
Fat
17.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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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 with half of the olive oil and the garlic powder, then spread them on the baking sheet and roast for 20 minutes.

  • 3

    Move the potatoes to one side of the pan and add the asparagus spears, drizzling them with the remaining olive oil and a pinch of salt.

  • 4

    Roast the vegetables together for another 10-12 minutes until the potatoes are golden and the asparagus is tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

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

NUTRITION

449kcal
Protein
45.5g
Fat
17.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and the garlic powder, then spread them on the baking sheet and roast for 20 minutes.

  • 3

    Move the potatoes to one side of the pan and add the asparagus spears, drizzling them with the remaining olive oil and a pinch of salt.

  • 4

    Roast the vegetables together for another 10-12 minutes until the potatoes are golden and the asparagus is tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.