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

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NUTRITION

473kcal
Protein
44.3g
Fat
19.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

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 large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for fifteen minutes.

  • 3

    Move the potatoes to one side of the tray and add the asparagus spears, drizzling them with the remaining oil and roasting for another ten minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for approximately four minutes per side until the exterior is golden and crispy.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish 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 served with oven-roasted sweet potato cubes and tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

473kcal
Protein
44.3g
Fat
19.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for fifteen minutes.

  • 3

    Move the potatoes to one side of the tray and add the asparagus spears, drizzling them with the remaining oil and roasting for another ten minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for approximately four minutes per side until the exterior is golden and crispy.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.