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 fillet paired with oven-roasted sweet potato and charred asparagus, finished with a bright squeeze of lemon and flaky sea salt.

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NUTRITION

434kcal
Protein
43.1g
Fat
17.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the sweet 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 an additional 10 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until a golden crust forms and the fish is cooked through.

  • 7

    Plate the seared 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 fillet paired with oven-roasted sweet potato and charred asparagus, finished with a bright squeeze of lemon and flaky sea salt.

NUTRITION

434kcal
Protein
43.1g
Fat
17.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the sweet 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 an additional 10 minutes until the vegetables are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until a golden crust forms and the fish is cooked through.

  • 7

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