Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared wild sockeye salmon paired with oven-roasted sweet potato wedges and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

438kcal
Protein
44.1g
Fat
13.9g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Wild Sockeye Salmon Fillet

1.5 cups Sweet Potato wedges

1.5 cups Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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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 half of the olive oil, sea salt, and cracked black pepper.

  • 3

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

  • 4

    Remove the sheet from the oven, add the asparagus spears, drizzle with the remaining oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 7

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

Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared wild sockeye salmon paired with oven-roasted sweet potato wedges and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

438kcal
Protein
44.1g
Fat
13.9g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Wild Sockeye Salmon Fillet

1.5 cups Sweet Potato wedges

1.5 cups Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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 half of the olive oil, sea salt, and cracked black pepper.

  • 3

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

  • 4

    Remove the sheet from the oven, add the asparagus spears, drizzle with the remaining oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 7

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