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 roasted sweet potato and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

417kcal
Protein
32.7g
Fat
16.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Atlantic Salmon

150 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1 teaspoon Avocado Oil

Salt and black pepper to taste

1 Lemon wedge

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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, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, tossing with the remaining oil from the pan, and roast for another 10 minutes until the potatoes are golden and asparagus is tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and add the remaining half teaspoon of oil.

  • 7

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.

  • 8

    Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through to your preference.

  • 9

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.

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 roasted sweet potato and tender asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

417kcal
Protein
32.7g
Fat
16.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Atlantic Salmon

150 grams Sweet Potato, cubed

100 grams Asparagus spears, trimmed

1 teaspoon Avocado Oil

Salt and black pepper to taste

1 Lemon wedge

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, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the asparagus to the baking sheet, tossing with the remaining oil from the pan, and roast for another 10 minutes until the potatoes are golden and asparagus is tender.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and add the remaining half teaspoon of oil.

  • 7

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.

  • 8

    Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through to your preference.

  • 9

    Plate the salmon alongside the roasted vegetables and serve with a fresh lemon wedge.