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 alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

498kcal
Protein
40.7g
Fat
19.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil and roasting for another 10 minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 to 5 minutes until the skin is crispy.

  • 6

    Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.

  • 7

    Serve the seared salmon alongside the roasted vegetables and finish with a 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 alongside roasted sweet potato cubes and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

498kcal
Protein
40.7g
Fat
19.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

Sea salt and black pepper to taste

Fresh lemon wedge

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil and roasting for another 10 minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 to 5 minutes until the skin is crispy.

  • 6

    Flip the fillet and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.

  • 7

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