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

Tender salmon fillet pan-seared until golden, paired with roasted sweet potato and asparagus for a clean, nutrient-dense meal with a bright squeeze of zesty lemon.

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NUTRITION

463kcal
Protein
45.5g
Fat
17.8g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1 cup cubed Sweet Potato

150g fresh Asparagus spears

1 tsp Avocado Oil

1 tbsp fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

1/2 tsp Garlic Powder

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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 avocado oil, sea salt, and garlic powder, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Trim the woody ends off the asparagus, toss with the remaining oil and seasonings, and add them to the baking sheet with the potatoes.

  • 5

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

  • 6

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

  • 7

    Heat a non-stick or cast-iron skillet over medium-high heat and place the salmon skin-side down.

  • 8

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until desired doneness is reached.

  • 9

    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

Tender salmon fillet pan-seared until golden, paired with roasted sweet potato and asparagus for a clean, nutrient-dense meal with a bright squeeze of zesty lemon.

NUTRITION

463kcal
Protein
45.5g
Fat
17.8g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

1 cup cubed Sweet Potato

150g fresh Asparagus spears

1 tsp Avocado Oil

1 tbsp fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

1/2 tsp Garlic Powder

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 avocado oil, sea salt, and garlic powder, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Trim the woody ends off the asparagus, toss with the remaining oil and seasonings, and add them to the baking sheet with the potatoes.

  • 5

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

  • 6

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

  • 7

    Heat a non-stick or cast-iron skillet over medium-high heat and place the salmon skin-side down.

  • 8

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until desired doneness is reached.

  • 9

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