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

465kcal
Protein
45.8g
Fat
17.6g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and 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 olive oil and a pinch of salt and pepper, then spread them on the baking sheet.

  • 3

    Roast the potatoes for 10 minutes, then add the trimmed asparagus to the tray, tossing with the remaining oil.

  • 4

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

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is just opaque in the center.

  • 8

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

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

465kcal
Protein
45.8g
Fat
17.6g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and 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 olive oil and a pinch of salt and pepper, then spread them on the baking sheet.

  • 3

    Roast the potatoes for 10 minutes, then add the trimmed asparagus to the tray, tossing with the remaining oil.

  • 4

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

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is just opaque in the center.

  • 8

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