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 plate of seared salmon paired with tender roasted sweet potatoes and crisp asparagus. The salmon is pan-seared to perfection, delivering a delicate crust and succulent interior, while the roasted vegetables add a touch of natural sweetness and crunch, making this dish both satisfying and nutritionally balanced.

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NUTRITION

459kcal
Protein
39g
Fat
20.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash the sweet potato and asparagus. Cut the sweet potato into cubes and trim the ends off the asparagus.

  • 3

    Toss the sweet potato cubes and asparagus in half a teaspoon of olive oil, and season with a pinch of salt and black pepper. Spread them in a single layer on a baking sheet.

  • 4

    Roast the vegetables in the oven for 20-25 minutes or until tender and lightly browned, stirring halfway through.

  • 5

    Meanwhile, season the salmon fillet with salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 7

    Carefully flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, and 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 plate of seared salmon paired with tender roasted sweet potatoes and crisp asparagus. The salmon is pan-seared to perfection, delivering a delicate crust and succulent interior, while the roasted vegetables add a touch of natural sweetness and crunch, making this dish both satisfying and nutritionally balanced.

NUTRITION

459kcal
Protein
39g
Fat
20.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash the sweet potato and asparagus. Cut the sweet potato into cubes and trim the ends off the asparagus.

  • 3

    Toss the sweet potato cubes and asparagus in half a teaspoon of olive oil, and season with a pinch of salt and black pepper. Spread them in a single layer on a baking sheet.

  • 4

    Roast the vegetables in the oven for 20-25 minutes or until tender and lightly browned, stirring halfway through.

  • 5

    Meanwhile, season the salmon fillet with salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 7

    Carefully flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, and serve immediately.