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 with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a touch of crispy skin.

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NUTRITION

468kcal
Protein
32.8g
Fat
22.4g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

0.5 tablespoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Pinch of Salt, Black Pepper, and Garlic Powder

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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 with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    While potatoes roast, trim the woody ends off the asparagus and season the salmon fillet with garlic powder, salt, and pepper.

  • 5

    Add the asparagus to the baking sheet, drizzle with the remaining olive oil, and roast everything for another 10-12 minutes until the vegetables are tender.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 3 minutes until the fish is opaque and flakes easily.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.

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 with oven-roasted sweet potato cubes and tender asparagus spears, finished with a squeeze of fresh lemon and a touch of crispy skin.

NUTRITION

468kcal
Protein
32.8g
Fat
22.4g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Asparagus spears

0.5 tablespoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Pinch of Salt, Black Pepper, and Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    While potatoes roast, trim the woody ends off the asparagus and season the salmon fillet with garlic powder, salt, and pepper.

  • 5

    Add the asparagus to the baking sheet, drizzle with the remaining olive oil, and roast everything for another 10-12 minutes until the vegetables are tender.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for an additional 3 minutes until the fish is opaque and flakes easily.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.