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 served with tender roasted sweet potato and charred asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

455kcal
Protein
35.5g
Fat
22.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

1 cup cubed Sweet Potato

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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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 and a pinch of salt, then roast for 15 minutes.

  • 3

    Place the asparagus on the same baking sheet, drizzle with a touch of water or the remaining oil if preferred, and roast for an additional 10 minutes.

  • 4

    Season the salmon fillet with minced garlic, salt, and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining avocado oil and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 6

    Plate the salmon alongside the roasted sweet potatoes and asparagus, then 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 served with tender roasted sweet potato and charred asparagus, finished with a squeeze of zesty lemon.

NUTRITION

455kcal
Protein
35.5g
Fat
22.6g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

1 cup cubed Sweet Potato

100g Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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 and a pinch of salt, then roast for 15 minutes.

  • 3

    Place the asparagus on the same baking sheet, drizzle with a touch of water or the remaining oil if preferred, and roast for an additional 10 minutes.

  • 4

    Season the salmon fillet with minced garlic, salt, and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining avocado oil and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 6

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