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 with crispy skin served alongside roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon.

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NUTRITION

461kcal
Protein
44.5g
Fat
17.8g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Thyme

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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, minced garlic, and dried thyme, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy, then flip and cook for 2-3 minutes until the center is just opaque.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of 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 with crispy skin served alongside roasted sweet potato cubes and tender asparagus, finished with a bright squeeze of lemon.

NUTRITION

461kcal
Protein
44.5g
Fat
17.8g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Thyme

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, minced garlic, and dried thyme, then roast for 15 minutes.

  • 3

    Add the asparagus to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy, then flip and cook for 2-3 minutes until the center is just opaque.

  • 7

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