Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus

Pan-seared sockeye salmon served alongside roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon for a bright, zesty zing.

Try 7 days free, then $12.99 / mo.

NUTRITION

474kcal
Protein
44.1g
Fat
17.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Sockeye Salmon Filet

150g Sweet Potato, cubed

150g Asparagus spears

2 tsp Extra Virgin Olive Oil

Salt, black pepper, and lemon wedge to taste

Try 7 days free, then $12.99 / mo.

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 one teaspoon of olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

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

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, skin-side down.

  • 7

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.

Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus

Pan-seared sockeye salmon served alongside roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of lemon for a bright, zesty zing.

NUTRITION

474kcal
Protein
44.1g
Fat
17.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Sockeye Salmon Filet

150g Sweet Potato, cubed

150g Asparagus spears

2 tsp Extra Virgin Olive Oil

Salt, black pepper, and lemon wedge to taste

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 one teaspoon of olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

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

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan, skin-side down.

  • 7

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, serving immediately with a fresh lemon wedge.