Name: Seared Salmon Fillet with Roasted Sweet Potato and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.7 oz Wild Salmon Fillet; 1 cup cubed Sweet Potato; 1.5 cups Asparagus spears; 1 tsp Extra Virgin Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Pan-seared wild salmon served with caramelized sweet potato cubes and tender asparagus spears, finished with a bright squeeze of fresh lemon.

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NUTRITION

Protein

42.8g

Fat

16.8g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Salmon Fillet

1 cup cubed Sweet Potato

1.5 cups Asparagus spears

1 tsp Extra Virgin Olive 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 olive oil and a pinch of salt, then spread them on the baking sheet.
3
Roast the sweet potatoes for 15 minutes.
4
Add the asparagus spears to the tray, drizzle with the remaining oil from the bowl, and roast for another 10 minutes until tender.
5
Pat the salmon fillet dry and season both sides with salt and pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
8
Flip the fillet carefully and cook for another 2-3 minutes until the fish is just opaque and golden.
9
Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.