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

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NUTRITION

465kcal
Protein
44.4g
Fat
17.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

125g Sweet Potato, cubed

120g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil and roasting for another 10 minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.

  • 6

    Flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the salmon alongside the roasted vegetables and drizzle everything 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 paired with roasted sweet potato cubes and asparagus, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

465kcal
Protein
44.4g
Fat
17.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

125g Sweet Potato, cubed

120g Asparagus spears, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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

  • 3

    Roast the sweet potatoes for 15 minutes, then add the asparagus to the tray, tossing with the remaining oil and roasting for another 10 minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.

  • 6

    Flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F.

  • 7

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