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 alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a hint of caramelized sweetness.

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NUTRITION

498kcal
Protein
46.8g
Fat
18.6g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

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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 a pinch of sea salt, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for an additional 10-12 minutes until tender.

  • 5

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

  • 6

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

  • 7

    Plate the seared salmon with the roasted vegetables and drizzle everything with fresh lemon juice 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 alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a hint of caramelized sweetness.

NUTRITION

498kcal
Protein
46.8g
Fat
18.6g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

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 a pinch of sea salt, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for an additional 10-12 minutes until tender.

  • 5

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

  • 6

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

  • 7

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