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 salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a bright and zesty squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

464kcal
Protein
34.2g
Fat
23.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 tablespoon Avocado Oil

1 tablespoon fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the pan with the remaining oil and roast for another 10 minutes.

  • 4

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

  • 5

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

  • 6

    Plate the salmon with the roasted vegetables and top 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 salmon served with oven-roasted sweet potato cubes and tender asparagus, finished with a bright and zesty squeeze of lemon.

NUTRITION

464kcal
Protein
34.2g
Fat
23.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus spears

1 tablespoon Avocado Oil

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the pan with the remaining oil and roast for another 10 minutes.

  • 4

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

  • 5

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

  • 6

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