Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and snap-tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

463kcal
Protein
45.8g
Fat
19.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.25 tsp Sea Salt

0.25 tsp 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, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus to the other side.

  • 4

    Drizzle the asparagus with the remaining olive oil and a pinch of salt, then roast everything for another 10-12 minutes until the potatoes are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until your preferred level of doneness.

  • 8

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

Seared Salmon Filet 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 Filet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Sweet Potatoes and Asparagus

Pan-seared salmon served with oven-roasted sweet potato cubes and snap-tender asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

463kcal
Protein
45.8g
Fat
19.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Asparagus, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.25 tsp Sea Salt

0.25 tsp 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, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the asparagus to the other side.

  • 4

    Drizzle the asparagus with the remaining olive oil and a pinch of salt, then roast everything for another 10-12 minutes until the potatoes are tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon in the pan skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until your preferred level of doneness.

  • 8

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