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 fresh lemon for a bright, zesty finish.

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NUTRITION

575kcal
Protein
38.6g
Fat
31.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

130g Sweet Potato, cubed

100g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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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 one teaspoon of olive oil and the garlic powder, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears to the other side.

  • 4

    Lightly coat the asparagus with a tiny bit of oil or cooking spray and roast everything for another 10 to 12 minutes until the potatoes are tender.

  • 5

    While the vegetables finish roasting, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon with a pinch of salt and pepper, then place it in the skillet skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the fish is just opaque and flaky.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.

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 fresh lemon for a bright, zesty finish.

NUTRITION

575kcal
Protein
38.6g
Fat
31.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

130g Sweet Potato, cubed

100g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and the garlic powder, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus spears to the other side.

  • 4

    Lightly coat the asparagus with a tiny bit of oil or cooking spray and roast everything for another 10 to 12 minutes until the potatoes are tender.

  • 5

    While the vegetables finish roasting, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon with a pinch of salt and pepper, then place it in the skillet skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the fish is just opaque and flaky.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then drizzle the entire dish with fresh lemon juice before serving.