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 and roasted sweet potatoes served with tender asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

470kcal
Protein
46.3g
Fat
18.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

120g Sweet Potato

100g Asparagus

1 tsp Avocado Oil

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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 avocado oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus spears to the same tray, tossing with the remaining oil, and roast for another 10 minutes until tender.

  • 4

    Pat the salmon fillet dry and season with salt and black pepper.

  • 5

    Heat a skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crisp.

  • 6

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily.

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 and roasted sweet potatoes served with tender asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

470kcal
Protein
46.3g
Fat
18.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

120g Sweet Potato

100g Asparagus

1 tsp Avocado Oil

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 avocado oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Add the asparagus spears to the same tray, tossing with the remaining oil, and roast for another 10 minutes until tender.

  • 4

    Pat the salmon fillet dry and season with salt and black pepper.

  • 5

    Heat a skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crisp.

  • 6

    Flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily.