Seared Salmon 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 with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Enjoy a vibrant plate featuring perfectly seared salmon paired with tender, roasted sweet potato cubes and crisp asparagus spears. This dish balances savory, earthy flavors with a hint of citrus, making it a wholesome dinner that not only delights the palate but also aligns with your specific macro needs.

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NUTRITION

494kcal
Protein
42.1g
Fat
24.9g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Sweet Potato (cubed)

1 cup Asparagus (trimmed)

1 teaspoon Olive Oil

1 Lemon wedge

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the sweet potato into cubes. Trim the asparagus spears.

  • 3

    In a bowl, toss the sweet potato cubes with half of the olive oil, salt, and black pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the sweet potato cubes in the preheated oven for 15 minutes.

  • 5

    After 15 minutes, add the asparagus to the baking sheet, drizzle with the remaining olive oil, and season lightly with salt and pepper. Roast both together for an additional 10 minutes until tender.

  • 6

    While the vegetables are roasting, pat the salmon fillet dry and season with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon for about 3-4 minutes on each side until a golden crust forms and the fish is just cooked through.

  • 7

    Squeeze a lemon wedge over the seared salmon for a burst of freshness.

  • 8

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

Seared Salmon 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 with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Enjoy a vibrant plate featuring perfectly seared salmon paired with tender, roasted sweet potato cubes and crisp asparagus spears. This dish balances savory, earthy flavors with a hint of citrus, making it a wholesome dinner that not only delights the palate but also aligns with your specific macro needs.

NUTRITION

494kcal
Protein
42.1g
Fat
24.9g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Sweet Potato (cubed)

1 cup Asparagus (trimmed)

1 teaspoon Olive Oil

1 Lemon wedge

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the sweet potato into cubes. Trim the asparagus spears.

  • 3

    In a bowl, toss the sweet potato cubes with half of the olive oil, salt, and black pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the sweet potato cubes in the preheated oven for 15 minutes.

  • 5

    After 15 minutes, add the asparagus to the baking sheet, drizzle with the remaining olive oil, and season lightly with salt and pepper. Roast both together for an additional 10 minutes until tender.

  • 6

    While the vegetables are roasting, pat the salmon fillet dry and season with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon for about 3-4 minutes on each side until a golden crust forms and the fish is just cooked through.

  • 7

    Squeeze a lemon wedge over the seared salmon for a burst of freshness.

  • 8

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