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 paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of zesty lemon.

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NUTRITION

506kcal
Protein
40g
Fat
28.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Salmon Fillet

85g Sweet Potato (cubed)

100g Asparagus (trimmed)

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus spears, drizzle with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet over medium-high heat for 4-5 minutes per side until the skin is crisp and golden.

  • 5

    Plate the seared salmon alongside the roasted vegetables and finish the entire dish with a fresh squeeze of zesty 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 fillet paired with oven-roasted sweet potato cubes and tender asparagus spears, finished with a bright squeeze of zesty lemon.

NUTRITION

506kcal
Protein
40g
Fat
28.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Salmon Fillet

85g Sweet Potato (cubed)

100g Asparagus (trimmed)

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 15 minutes.

  • 3

    Move the potatoes to one side of the tray, add the asparagus spears, drizzle with the remaining oil, and roast for another 10 minutes until the vegetables are tender.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet over medium-high heat for 4-5 minutes per side until the skin is crisp and golden.

  • 5

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