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

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NUTRITION

483kcal
Protein
45g
Fat
17.3g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into small half-inch pieces for even roasting.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on a parchment-lined baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes.

  • 5

    While the potatoes roast, trim the woody ends off the asparagus spears.

  • 6

    Add the asparagus to the baking sheet with the potatoes, tossing slightly to coat with the residual oil, and roast for another 10 minutes until tender.

  • 7

    Season the salmon fillet with sea salt and black pepper.

  • 8

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

  • 9

    Place the salmon in the hot pan and sear for about 4 minutes until the surface is golden and crispy.

  • 10

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.

  • 11

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

NUTRITION

483kcal
Protein
45g
Fat
17.3g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

150 grams Sweet Potato

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into small half-inch pieces for even roasting.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on a parchment-lined baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes.

  • 5

    While the potatoes roast, trim the woody ends off the asparagus spears.

  • 6

    Add the asparagus to the baking sheet with the potatoes, tossing slightly to coat with the residual oil, and roast for another 10 minutes until tender.

  • 7

    Season the salmon fillet with sea salt and black pepper.

  • 8

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

  • 9

    Place the salmon in the hot pan and sear for about 4 minutes until the surface is golden and crispy.

  • 10

    Carefully flip the fillet and cook for an additional 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.

  • 11

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