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 with crispy skin served alongside roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon.

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NUTRITION

474kcal
Protein
35.4g
Fat
24.3g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F 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.

  • 3

    Spread the potatoes on the baking sheet and roast for 20 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 8 to 10 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 skin-side down for 4 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 2 to 3 minutes until opaque throughout.

  • 8

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

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 with crispy skin served alongside roasted sweet potato and tender asparagus, finished with a bright squeeze of lemon.

NUTRITION

474kcal
Protein
35.4g
Fat
24.3g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F 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.

  • 3

    Spread the potatoes on the baking sheet and roast for 20 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, drizzle with the remaining oil, and roast for another 8 to 10 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 skin-side down for 4 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 2 to 3 minutes until opaque throughout.

  • 8

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