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 served with roasted sweet potato and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

477kcal
Protein
44.0g
Fat
23.9g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Sweet Potato cubes

1 cup Asparagus spears

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced sweet potatoes with half of the olive oil and a pinch of salt, then spread them evenly on a parchment-lined baking sheet.

  • 3

    Roast the potatoes for 15 minutes, then add the trimmed asparagus to the same tray and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with garlic powder, salt, and pepper.

  • 5

    Heat the remaining olive oil in a high-quality non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crisp finish.

  • 7

    Carefully flip the fillet and cook for another 2 to 3 minutes until the center is just opaque and the exterior is golden.

  • 8

    Plate the seared salmon alongside the roasted vegetables and finish the entire dish 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 served with roasted sweet potato and asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

477kcal
Protein
44.0g
Fat
23.9g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

1/2 cup Sweet Potato cubes

1 cup Asparagus spears

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced sweet potatoes with half of the olive oil and a pinch of salt, then spread them evenly on a parchment-lined baking sheet.

  • 3

    Roast the potatoes for 15 minutes, then add the trimmed asparagus to the same tray and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season both sides with garlic powder, salt, and pepper.

  • 5

    Heat the remaining olive oil in a high-quality non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crisp finish.

  • 7

    Carefully flip the fillet and cook for another 2 to 3 minutes until the center is just opaque and the exterior is golden.

  • 8

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