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 caramelized sweet potatoes and tender asparagus, finished with a bright squeeze of fresh lemon juice.

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NUTRITION

458kcal
Protein
44.5g
Fat
17.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1.25 cups cubed Sweet Potato

10 spears Asparagus

1 teaspoon Extra Virgin 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 half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray and roast for an additional 10 minutes until tender.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes on each side until the edges are crisp.

  • 6

    Serve the salmon immediately alongside the roasted vegetables with a generous 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 caramelized sweet potatoes and tender asparagus, finished with a bright squeeze of fresh lemon juice.

NUTRITION

458kcal
Protein
44.5g
Fat
17.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1.25 cups cubed Sweet Potato

10 spears Asparagus

1 teaspoon Extra Virgin 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 half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus spears to the tray and roast for an additional 10 minutes until tender.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes on each side until the edges are crisp.

  • 6

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