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 alongside oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

478kcal
Protein
43.9g
Fat
17.8g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Olive Oil

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 the olive oil and a pinch of salt, then spread them on the sheet.

  • 3

    Roast the potatoes for 15 minutes, then add the asparagus to the tray and roast for another 10 minutes.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily.

  • 8

    Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon.

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 alongside oven-roasted sweet potatoes and tender asparagus, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

478kcal
Protein
43.9g
Fat
17.8g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

150g Sweet Potato, cubed

100g Asparagus spears

1 tsp Olive Oil

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 the olive oil and a pinch of salt, then spread them on the sheet.

  • 3

    Roast the potatoes for 15 minutes, then add the asparagus to the tray and roast for another 10 minutes.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily.

  • 8

    Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon.