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 alongside roasted sweet potato and tender asparagus, topped with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

520kcal
Protein
36.5g
Fat
26.1g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces then toss with half the olive oil and a pinch of salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet for the final 10 minutes of roasting.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 8

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and cooked through.

  • 9

    Plate 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 served alongside roasted sweet potato and tender asparagus, topped with a squeeze of lemon for a bright, zesty finish.

NUTRITION

520kcal
Protein
36.5g
Fat
26.1g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

150g Sweet Potato

100g Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces then toss with half the olive oil and a pinch of salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet for the final 10 minutes of roasting.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 8

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and cooked through.

  • 9

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