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 served alongside roasted sweet potato and tender asparagus spears, featuring a perfectly crisp skin.

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NUTRITION

475kcal
Protein
43.9g
Fat
17.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh 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 half of the olive oil, sea salt, and black pepper.

  • 3

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

  • 4

    Add the asparagus to the baking sheet, toss with the potatoes, and roast for another 10 minutes until tender.

  • 5

    While vegetables roast, heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the pan skin-side down.

  • 7

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until cooked through.

  • 8

    Plate the salmon with 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 served alongside roasted sweet potato and tender asparagus spears, featuring a perfectly crisp skin.

NUTRITION

475kcal
Protein
43.9g
Fat
17.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh 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 half of the olive oil, sea salt, and black pepper.

  • 3

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

  • 4

    Add the asparagus to the baking sheet, toss with the potatoes, and roast for another 10 minutes until tender.

  • 5

    While vegetables roast, heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the pan skin-side down.

  • 7

    Sear the salmon for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until cooked through.

  • 8

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