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 fillet paired with tender roasted sweet potatoes and asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

477kcal
Protein
43.9g
Fat
17.2g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

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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 olive oil and a pinch of sea salt then roast for 15 minutes.

  • 3

    Add the asparagus spears to the baking sheet with the potatoes and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    Season the salmon fillet with salt and pepper while the vegetables finish roasting.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.

  • 7

    Flip the fillet carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily.

  • 8

    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

Pan-seared salmon fillet paired with tender roasted sweet potatoes and asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

477kcal
Protein
43.9g
Fat
17.2g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

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 olive oil and a pinch of sea salt then roast for 15 minutes.

  • 3

    Add the asparagus spears to the baking sheet with the potatoes and roast for an additional 10 minutes until the vegetables are tender.

  • 4

    Season the salmon fillet with salt and pepper while the vegetables finish roasting.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crispy.

  • 7

    Flip the fillet carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily.

  • 8

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