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 served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

605kcal
Protein
47.5g
Fat
33.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Atlantic Salmon Fillet

120g Sweet Potato

100g Fresh Asparagus

1 tsp Avocado Oil

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and trim the woody ends off the asparagus.

  • 3

    Toss sweet potato cubes and asparagus with half the avocado oil and a pinch of sea salt on a large baking sheet.

  • 4

    Roast for 20-25 minutes until the sweet potatoes are tender and the asparagus is slightly charred.

  • 5

    While vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

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

  • 8

    Flip the fillet and cook for another 3-4 minutes until the salmon is opaque and flakes easily.

  • 9

    Serve the seared salmon alongside the roasted vegetables with a fresh lemon wedge.

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 served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

605kcal
Protein
47.5g
Fat
33.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Atlantic Salmon Fillet

120g Sweet Potato

100g Fresh Asparagus

1 tsp Avocado Oil

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and trim the woody ends off the asparagus.

  • 3

    Toss sweet potato cubes and asparagus with half the avocado oil and a pinch of sea salt on a large baking sheet.

  • 4

    Roast for 20-25 minutes until the sweet potatoes are tender and the asparagus is slightly charred.

  • 5

    While vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

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

  • 8

    Flip the fillet and cook for another 3-4 minutes until the salmon is opaque and flakes easily.

  • 9

    Serve the seared salmon alongside the roasted vegetables with a fresh lemon wedge.