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, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

483kcal
Protein
45g
Fat
17.3g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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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 and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15-20 minutes until they begin to soften.

  • 4

    Move the potatoes to one side of the tray and add the asparagus spears, drizzling them with the remaining oil and seasoning with black pepper.

  • 5

    Return the tray to the oven for another 10 minutes until the vegetables are tender and slightly browned.

  • 6

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

  • 7

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

  • 8

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of 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, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

483kcal
Protein
45g
Fat
17.3g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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 and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15-20 minutes until they begin to soften.

  • 4

    Move the potatoes to one side of the tray and add the asparagus spears, drizzling them with the remaining oil and seasoning with black pepper.

  • 5

    Return the tray to the oven for another 10 minutes until the vegetables are tender and slightly browned.

  • 6

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

  • 7

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

  • 8

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 9

    Plate the salmon alongside the roasted sweet potatoes and asparagus, finishing the dish with a fresh squeeze of lemon juice.