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 with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

464kcal
Protein
45.1g
Fat
18.6g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Fresh Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1/2 wedge Fresh Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Line a baking sheet with parchment paper and place cubed sweet potatoes on it, tossing with half the olive oil and a pinch of salt.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, toss with the potatoes, and roast for another 10 minutes until tender.

  • 5

    While vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the pan skin-side down.

  • 7

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

  • 8

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon.

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 with roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

464kcal
Protein
45.1g
Fat
18.6g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Fresh Asparagus, trimmed

1 tsp Extra Virgin Olive Oil

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1/2 wedge Fresh Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Line a baking sheet with parchment paper and place cubed sweet potatoes on it, tossing with half the olive oil and a pinch of salt.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed asparagus to the baking sheet, toss with the potatoes, and roast for another 10 minutes until tender.

  • 5

    While vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the pan skin-side down.

  • 7

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

  • 8

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon.