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 wild salmon paired with tender roasted sweet potatoes and crisp asparagus, all lightly seasoned and finished with a drizzle of olive oil. This dish offers a perfect balance of hearty protein, natural sweetness, and fresh, earthy flavors.

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NUTRITION

502kcal
Protein
45.9g
Fat
21.7g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

6 Asparagus Spears

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into even-sized pieces, then toss with 1 tsp olive oil, salt, and pepper. Spread the cubes on a baking sheet.

  • 3

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

  • 4

    While the potatoes roast, heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry, season with salt and pepper, and sear skin-side down for about 3-4 minutes until crispy.

  • 5

    Flip the salmon and cook for an additional 3-4 minutes until it reaches your preferred doneness.

  • 6

    In a separate pan, heat the remaining 1 tsp of olive oil over medium heat. Add the asparagus spears and sauté for 3-4 minutes until they are crisp-tender.

  • 7

    Plate the seared salmon alongside the roasted sweet potato cubes and sautéed 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 wild salmon paired with tender roasted sweet potatoes and crisp asparagus, all lightly seasoned and finished with a drizzle of olive oil. This dish offers a perfect balance of hearty protein, natural sweetness, and fresh, earthy flavors.

NUTRITION

502kcal
Protein
45.9g
Fat
21.7g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

6 Asparagus Spears

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into even-sized pieces, then toss with 1 tsp olive oil, salt, and pepper. Spread the cubes on a baking sheet.

  • 3

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

  • 4

    While the potatoes roast, heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry, season with salt and pepper, and sear skin-side down for about 3-4 minutes until crispy.

  • 5

    Flip the salmon and cook for an additional 3-4 minutes until it reaches your preferred doneness.

  • 6

    In a separate pan, heat the remaining 1 tsp of olive oil over medium heat. Add the asparagus spears and sauté for 3-4 minutes until they are crisp-tender.

  • 7

    Plate the seared salmon alongside the roasted sweet potato cubes and sautéed asparagus, and serve immediately.