Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

485kcal
Protein
44.6g
Fat
21.9g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato, cubed

150 grams Asparagus spears

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

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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 one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for another 10 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear for 4-5 minutes until the skin is crisp, then flip and cook for 2-3 minutes until the fish is opaque.

  • 8

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

Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and asparagus, finished with a squeeze of zesty lemon.

NUTRITION

485kcal
Protein
44.6g
Fat
21.9g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato, cubed

150 grams Asparagus spears

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, drizzle with the remaining olive oil, and roast for another 10 minutes until tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear for 4-5 minutes until the skin is crisp, then flip and cook for 2-3 minutes until the fish is opaque.

  • 8

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