Seared Salmon with Roasted Asparagus and Sweet Potato

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

Seared Salmon with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato

Enjoy a beautifully simple dinner featuring perfectly seared salmon paired with tender roasted asparagus and a lightly caramelized half sweet potato. The dish balances delicious flavors with a satisfying texture profile and is designed with clean eating in mind.

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NUTRITION

393kcal
Protein
31.7g
Fat
20.8g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet (128g)

100g Asparagus Spears

1/2 medium Sweet Potato (75g)

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and trim the asparagus, then toss with half the olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Cut the sweet potato in half (if not pre-split), drizzle lightly with a few drops of olive oil and a pinch of salt, and add to the baking sheet.

  • 4

    Roast the asparagus and sweet potato in the oven for about 15-20 minutes, until the asparagus is tender-crisp and the sweet potato is soft and lightly caramelized.

  • 5

    Meanwhile, 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. Once hot, place the salmon skin-side down (if applicable) and sear for about 3–4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for an additional 2–3 minutes, or until the interior reaches your desired level of doneness.

  • 8

    Plate the seared salmon alongside the roasted asparagus and sweet potato. Serve immediately while hot.

Seared Salmon with Roasted Asparagus and Sweet Potato

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

Seared Salmon with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato

Enjoy a beautifully simple dinner featuring perfectly seared salmon paired with tender roasted asparagus and a lightly caramelized half sweet potato. The dish balances delicious flavors with a satisfying texture profile and is designed with clean eating in mind.

NUTRITION

393kcal
Protein
31.7g
Fat
20.8g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet (128g)

100g Asparagus Spears

1/2 medium Sweet Potato (75g)

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and trim the asparagus, then toss with half the olive oil, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Cut the sweet potato in half (if not pre-split), drizzle lightly with a few drops of olive oil and a pinch of salt, and add to the baking sheet.

  • 4

    Roast the asparagus and sweet potato in the oven for about 15-20 minutes, until the asparagus is tender-crisp and the sweet potato is soft and lightly caramelized.

  • 5

    Meanwhile, 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. Once hot, place the salmon skin-side down (if applicable) and sear for about 3–4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for an additional 2–3 minutes, or until the interior reaches your desired level of doneness.

  • 8

    Plate the seared salmon alongside the roasted asparagus and sweet potato. Serve immediately while hot.