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 wild salmon paired with roasted sweet potato and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, citrusy zing.

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NUTRITION

505kcal
Protein
53g
Fat
20.1g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 Lemon wedge

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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.

  • 4

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

  • 5

    While vegetables roast, pat the salmon fillet dry with a paper towel 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 salmon is just opaque and flakes easily.

  • 9

    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 wild salmon paired with roasted sweet potato and tender asparagus spears, finished with a squeeze of fresh lemon for a bright, citrusy zing.

NUTRITION

505kcal
Protein
53g
Fat
20.1g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 Lemon wedge

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.

  • 4

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

  • 5

    While vegetables roast, pat the salmon fillet dry with a paper towel 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 salmon is just opaque and flakes easily.

  • 9

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