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 fillet served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

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NUTRITION

500kcal
Protein
39.7g
Fat
28.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6.17 oz Salmon Fillet

2.82 oz Sweet Potato, cubed

4.23 oz Asparagus spears

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small half-inch cubes for even cooking.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, roasting for another 10 minutes until tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry and season both sides with salt and pepper.

  • 6

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

  • 7

    Place the salmon skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for 2-3 minutes more.

  • 8

    Serve the salmon alongside the roasted vegetables 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 fillet served with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

NUTRITION

500kcal
Protein
39.7g
Fat
28.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6.17 oz Salmon Fillet

2.82 oz Sweet Potato, cubed

4.23 oz Asparagus spears

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small half-inch cubes for even cooking.

  • 3

    Toss the sweet potato cubes with half of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet, roasting for another 10 minutes until tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry and season both sides with salt and pepper.

  • 6

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

  • 7

    Place the salmon skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for 2-3 minutes more.

  • 8

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