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 spears, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

485kcal
Protein
39.7g
Fat
26.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Salmon Fillet

80 grams Sweet Potato, cubed

100 grams Asparagus spears

0.6 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

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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 with a tiny drop of olive oil and a pinch of sea salt.

  • 3

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

  • 4

    Add the asparagus spears to the same baking sheet and roast for an additional 10 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, season the salmon fillet with garlic powder, salt, and black 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 up and sear for 4 minutes until a golden crust forms.

  • 8

    Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flaky.

  • 9

    Serve the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a bright squeeze of fresh 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 with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

485kcal
Protein
39.7g
Fat
26.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Salmon Fillet

80 grams Sweet Potato, cubed

100 grams Asparagus spears

0.6 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with a tiny drop of olive oil and a pinch of sea salt.

  • 3

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

  • 4

    Add the asparagus spears to the same baking sheet and roast for an additional 10 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, season the salmon fillet with garlic powder, salt, and black 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 up and sear for 4 minutes until a golden crust forms.

  • 8

    Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flaky.

  • 9

    Serve the seared salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a bright squeeze of fresh lemon juice.