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

512kcal
Protein
38.8g
Fat
27g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

Sea salt and black pepper to taste

1 Lemon wedge

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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 half of the avocado oil and a pinch of sea salt.

  • 3

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

  • 4

    Add the asparagus to the baking sheet, tossing with the potatoes, 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 the remaining oil in a skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 7

    Flip the salmon carefully and cook for another 3 minutes until the exterior is golden and crisp.

  • 8

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

NUTRITION

512kcal
Protein
38.8g
Fat
27g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Avocado Oil

Sea salt and black pepper to taste

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

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

  • 4

    Add the asparagus to the baking sheet, tossing with the potatoes, 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 the remaining oil in a skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 7

    Flip the salmon carefully and cook for another 3 minutes until the exterior is golden and crisp.

  • 8

    Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.