Seared Salmon 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 with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Enjoy a vibrant dinner featuring a perfectly seared 6‑ounce salmon fillet, served alongside tender roasted sweet potatoes and crisp, lightly seasoned asparagus. The dish delivers a balanced blend of rich flavors and textures, ensuring a satisfying and healthful meal.

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NUTRITION

524kcal
Protein
41.4g
Fat
26.9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and cut the sweet potato into cubes. Toss with half the olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Trim the asparagus and toss with a little olive oil, salt, and pepper. Add them to the baking sheet during the last 10 minutes of roasting.

  • 5

    Meanwhile, pat the salmon dry and season with salt, pepper, and a drizzle of lemon juice.

  • 6

    Heat a skillet over medium-high heat with the remaining olive oil. Once hot, place the salmon skin-side down and sear for about 4 minutes until crispy.

  • 7

    Flip the salmon and cook for an additional 3 minutes, or until just cooked through.

  • 8

    Plate the salmon with roasted sweet potatoes and asparagus, and drizzle with any remaining lemon juice. Serve immediately.

Seared Salmon 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 with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Enjoy a vibrant dinner featuring a perfectly seared 6‑ounce salmon fillet, served alongside tender roasted sweet potatoes and crisp, lightly seasoned asparagus. The dish delivers a balanced blend of rich flavors and textures, ensuring a satisfying and healthful meal.

NUTRITION

524kcal
Protein
41.4g
Fat
26.9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and cut the sweet potato into cubes. Toss with half the olive oil, salt, and pepper, and spread on a baking sheet.

  • 3

    Roast the sweet potato in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Trim the asparagus and toss with a little olive oil, salt, and pepper. Add them to the baking sheet during the last 10 minutes of roasting.

  • 5

    Meanwhile, pat the salmon dry and season with salt, pepper, and a drizzle of lemon juice.

  • 6

    Heat a skillet over medium-high heat with the remaining olive oil. Once hot, place the salmon skin-side down and sear for about 4 minutes until crispy.

  • 7

    Flip the salmon and cook for an additional 3 minutes, or until just cooked through.

  • 8

    Plate the salmon with roasted sweet potatoes and asparagus, and drizzle with any remaining lemon juice. Serve immediately.