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 snap-crisp asparagus, finished with a bright squeeze of lemon.

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NUTRITION

447kcal
Protein
45.3g
Fat
19.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon fillet

80g Sweet Potato, cubed

100g Asparagus spears, trimmed

1/2 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with olive oil, sea salt, and cracked black pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 18-20 minutes until the potatoes are tender and the asparagus is lightly charred.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon fillet with salt and pepper.

  • 5

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 6

    Plate the salmon alongside the roasted vegetables and drizzle 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 wild salmon served with tender roasted sweet potato cubes and snap-crisp asparagus, finished with a bright squeeze of lemon.

NUTRITION

447kcal
Protein
45.3g
Fat
19.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon fillet

80g Sweet Potato, cubed

100g Asparagus spears, trimmed

1/2 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with olive oil, sea salt, and cracked black pepper.

  • 3

    Spread the vegetables on the baking sheet and roast for 18-20 minutes until the potatoes are tender and the asparagus is lightly charred.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat and season the salmon fillet with salt and pepper.

  • 5

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 6

    Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.