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 served alongside roasted sweet potato and tender asparagus, seasoned with lemon and garlic for a finish with perfectly crisp edges.

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NUTRITION

452kcal
Protein
43.8g
Fat
16.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

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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 and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with garlic powder and sea salt.

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 minutes until the skin is golden.

  • 6

    Flip the fillet and cook for another 3 minutes until the salmon is opaque and flakes easily with a fork.

  • 7

    Plate the 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 served alongside roasted sweet potato and tender asparagus, seasoned with lemon and garlic for a finish with perfectly crisp edges.

NUTRITION

452kcal
Protein
43.8g
Fat
16.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

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 and a pinch of sea salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the asparagus to the same baking sheet, drizzle with the remaining oil, and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, season the salmon fillet with garlic powder and sea salt.

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 minutes until the skin is golden.

  • 6

    Flip the fillet and cook for another 3 minutes until the salmon is opaque and flakes easily with a fork.

  • 7

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