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 paired with roasted sweet potato and tender asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

418kcal
Protein
40.8g
Fat
16.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until the potatoes are tender and lightly browned.

  • 4

    While the vegetables roast, season the salmon fillet with a pinch of salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

  • 8

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

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 paired with roasted sweet potato and tender asparagus, finished with a squeeze of zesty lemon.

NUTRITION

418kcal
Protein
40.8g
Fat
16.9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

0.5 cup Sweet Potato, cubed

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with half of the olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until the potatoes are tender and lightly browned.

  • 4

    While the vegetables roast, season the salmon fillet with a pinch of salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

  • 8

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