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 tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

446kcal
Protein
41.6g
Fat
16.4g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

1 cup cubed Sweet Potato

1 cup trimmed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

1/4 teaspoon Garlic Powder

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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, garlic powder, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the trimmed asparagus to the tray, tossing slightly to coat with the residual oil.

  • 4

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 5

    While the vegetables finish, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until just opaque in the center.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh 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 tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

446kcal
Protein
41.6g
Fat
16.4g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

1 cup cubed Sweet Potato

1 cup trimmed Asparagus

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

1/4 teaspoon Garlic Powder

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, garlic powder, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the trimmed asparagus to the tray, tossing slightly to coat with the residual oil.

  • 4

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the asparagus is slightly charred.

  • 5

    While the vegetables finish, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until just opaque in the center.

  • 8

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