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 fillet served alongside tender asparagus and caramelized sweet potato cubes, finished with a bright squeeze of lemon.

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NUTRITION

464kcal
Protein
43.3g
Fat
19.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

Salt, black pepper, and lemon wedges to taste

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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 and trimmed asparagus with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and lightly browned.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked to your desired level of doneness.

  • 8

    Serve the salmon immediately alongside the roasted vegetables with a fresh lemon wedge for squeezing.

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 fillet served alongside tender asparagus and caramelized sweet potato cubes, finished with a bright squeeze of lemon.

NUTRITION

464kcal
Protein
43.3g
Fat
19.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

120g Sweet Potato, cubed

100g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

Salt, black pepper, and lemon wedges to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and trimmed asparagus with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and lightly browned.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the fillet and cook for another 3-4 minutes until the salmon is cooked to your desired level of doneness.

  • 8

    Serve the salmon immediately alongside the roasted vegetables with a fresh lemon wedge for squeezing.