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 paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

441kcal
Protein
44.2g
Fat
17.3g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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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, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil, and roast for another 10-12 minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until it reaches your desired doneness.

  • 7

    Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

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 paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

441kcal
Protein
44.2g
Fat
17.3g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

150g Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil, and roast for another 10-12 minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until it reaches your desired doneness.

  • 7

    Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.