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 paired 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

481kcal
Protein
44.2g
Fat
21.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

2 tsp Extra Virgin Olive Oil

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, tossing them with the sweet potatoes to coat slightly, and roast for another 10 to 12 minutes until tender.

  • 5

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

  • 6

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

  • 7

    Place the salmon skin-side up in the pan and sear for 4 to 5 minutes until a golden crust forms.

  • 8

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

  • 9

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

NUTRITION

481kcal
Protein
44.2g
Fat
21.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

2 tsp Extra Virgin Olive Oil

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, tossing them with the sweet potatoes to coat slightly, and roast for another 10 to 12 minutes until tender.

  • 5

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

  • 6

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

  • 7

    Place the salmon skin-side up in the pan and sear for 4 to 5 minutes until a golden crust forms.

  • 8

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

  • 9

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