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

Enjoy a beautifully seared salmon fillet paired with tender roasted sweet potato and crisp asparagus. This meal showcases a delicate balance of flavors with a dash of olive oil and a hint of seasoning, making it both nutritious and satisfying.

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NUTRITION

493kcal
Protein
39.7g
Fat
24.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

6 Asparagus Spears

1/2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Trim the asparagus by snapping off the woody ends.

  • 3

    Toss the sweet potato and asparagus with 1/2 tsp olive oil, salt, and pepper; spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a skillet over medium-high heat. Once hot, place the salmon fillet skin-side down and sear for about 3-4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes, or until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon beside the roasted sweet potato and asparagus, and serve immediately.

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

Enjoy a beautifully seared salmon fillet paired with tender roasted sweet potato and crisp asparagus. This meal showcases a delicate balance of flavors with a dash of olive oil and a hint of seasoning, making it both nutritious and satisfying.

NUTRITION

493kcal
Protein
39.7g
Fat
24.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

6 Asparagus Spears

1/2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Trim the asparagus by snapping off the woody ends.

  • 3

    Toss the sweet potato and asparagus with 1/2 tsp olive oil, salt, and pepper; spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a skillet over medium-high heat. Once hot, place the salmon fillet skin-side down and sear for about 3-4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes, or until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon beside the roasted sweet potato and asparagus, and serve immediately.