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 wild salmon served with tender roasted sweet potato cubes and charred asparagus spears, finished with a bright squeeze of fresh lemon.

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NUTRITION

484kcal
Protein
51.7g
Fat
19.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7.7 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, cubed

150g Fresh Asparagus, trimmed

2 tsp Extra Virgin Olive Oil

Salt, black pepper, and garlic powder to taste

1 Lemon wedge

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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 1 teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears, drizzle with a tiny bit of water or additional seasoning if desired, and roast for another 10 minutes until the vegetables are tender.

  • 5

    While vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 6

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4-5 minutes on the skin side until crispy.

  • 8

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through and flakes easily with a fork.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and charred asparagus, finishing 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 wild salmon served with tender roasted sweet potato cubes and charred asparagus spears, finished with a bright squeeze of fresh lemon.

NUTRITION

484kcal
Protein
51.7g
Fat
19.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

7.7 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, cubed

150g Fresh Asparagus, trimmed

2 tsp Extra Virgin Olive Oil

Salt, black pepper, and garlic powder to taste

1 Lemon wedge

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 1 teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the tray, add the asparagus spears, drizzle with a tiny bit of water or additional seasoning if desired, and roast for another 10 minutes until the vegetables are tender.

  • 5

    While vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 6

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4-5 minutes on the skin side until crispy.

  • 8

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through and flakes easily with a fork.

  • 9

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