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 charred asparagus spears, finished with a bright squeeze of zesty lemon.

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NUTRITION

464kcal
Protein
44.1g
Fat
17.8g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

130g Sweet Potato, cubed

120g Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes with half the avocado oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast sweet potatoes for 15 minutes, then add asparagus to the tray, tossing with the remaining oil.

  • 4

    Continue roasting for another 10-12 minutes until the vegetables are tender and charred.

  • 5

    Season salmon with salt and pepper, then sear in a hot skillet over medium-high heat for 4-5 minutes per side until golden.

  • 6

    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 wild salmon served with tender roasted sweet potato cubes and charred asparagus spears, finished with a bright squeeze of zesty lemon.

NUTRITION

464kcal
Protein
44.1g
Fat
17.8g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

130g Sweet Potato, cubed

120g Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes with half the avocado oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast sweet potatoes for 15 minutes, then add asparagus to the tray, tossing with the remaining oil.

  • 4

    Continue roasting for another 10-12 minutes until the vegetables are tender and charred.

  • 5

    Season salmon with salt and pepper, then sear in a hot skillet over medium-high heat for 4-5 minutes per side until golden.

  • 6

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