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 served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

466kcal
Protein
45.3g
Fat
17.6g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with a pinch of salt and roast for 15 minutes.

  • 3

    Add asparagus to the baking sheet and roast for another 10 minutes until tender.

  • 4

    Heat avocado oil in a cast-iron skillet over medium-high heat.

  • 5

    Season salmon with salt and pepper, then sear skin-side down for 4-5 minutes until crisp.

  • 6

    Flip the salmon and cook for another 2-3 minutes until opaque and flaky.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon.

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 served with tender roasted sweet potato cubes and charred asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

466kcal
Protein
45.3g
Fat
17.6g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Asparagus spears

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with a pinch of salt and roast for 15 minutes.

  • 3

    Add asparagus to the baking sheet and roast for another 10 minutes until tender.

  • 4

    Heat avocado oil in a cast-iron skillet over medium-high heat.

  • 5

    Season salmon with salt and pepper, then sear skin-side down for 4-5 minutes until crisp.

  • 6

    Flip the salmon and cook for another 2-3 minutes until opaque and flaky.

  • 7

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon.