Name: Roasted Salmon Fillet with Herb-Spiced Sweet Potato and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Wild Salmon Fillet; 1.5 cups Sweet Potato, cubed; 1 cup Asparagus spears; 2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1/2 tsp Dried Rosemary; 1/2 tsp Dried Thyme; 1/4 tsp Garlic Powder

Roasted Salmon Fillet with Herb-Spiced Sweet Potato and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Salmon Fillet with Herb-Spiced Sweet Potato and Asparagus

Sheet-pan roasted salmon fillet served with herb-tossed sweet potato cubes and charred asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

47.1g

Fat

22.9g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

1.5 cups Sweet Potato, cubed

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/4 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the cubed sweet potatoes in a bowl with half the olive oil, dried rosemary, thyme, and garlic powder.
3
Spread the potatoes on the baking sheet and roast for 15 minutes to give them a head start.
4
Push the potatoes to one side and place the salmon fillet and asparagus spears on the other side of the pan.
5
Drizzle the remaining oil over the salmon and asparagus, seasoning everything with a pinch of salt and black pepper.
6
Return the pan to the oven and roast for another 10 to 12 minutes until the salmon is opaque and the asparagus is tender.
7
Finish the dish with a generous squeeze of fresh lemon juice and a sprinkle of flaky sea salt before serving.