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 spears, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

478kcal
Protein
41.5g
Fat
26.9g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

80g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 4

    While potatoes roast, season the salmon fillet and asparagus with the remaining salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and add the asparagus to the skillet, cooking both for an additional 3-4 minutes until the salmon is cooked through and asparagus is tender-crisp.

  • 8

    Plate the salmon, sweet potatoes, and asparagus, then drizzle everything with fresh lemon juice before serving.

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 spears, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

478kcal
Protein
41.5g
Fat
26.9g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

80g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly browned.

  • 4

    While potatoes roast, season the salmon fillet and asparagus with the remaining salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and add the asparagus to the skillet, cooking both for an additional 3-4 minutes until the salmon is cooked through and asparagus is tender-crisp.

  • 8

    Plate the salmon, sweet potatoes, and asparagus, then drizzle everything with fresh lemon juice before serving.