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 roasted sweet potato and asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

502kcal
Protein
39.9g
Fat
24.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Salmon Fillet

1 cup cubed Sweet Potato

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes and trimmed asparagus with half of the olive oil, salt, and pepper.

  • 3

    Spread sweet potatoes on a baking sheet and roast for 15 minutes.

  • 4

    Add asparagus to the baking sheet and roast for another 10 minutes until tender.

  • 5

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

  • 6

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

  • 7

    Sear the salmon skin-side down for 4-5 minutes until crispy, then flip and cook for 2-3 minutes.

  • 8

    Plate the salmon alongside the roasted vegetables and serve 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 roasted sweet potato and asparagus, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

NUTRITION

502kcal
Protein
39.9g
Fat
24.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Salmon Fillet

1 cup cubed Sweet Potato

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes and trimmed asparagus with half of the olive oil, salt, and pepper.

  • 3

    Spread sweet potatoes on a baking sheet and roast for 15 minutes.

  • 4

    Add asparagus to the baking sheet and roast for another 10 minutes until tender.

  • 5

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

  • 6

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

  • 7

    Sear the salmon skin-side down for 4-5 minutes until crispy, then flip and cook for 2-3 minutes.

  • 8

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.