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 beautifully balanced plate featuring a perfectly seared 8.5 oz salmon fillet with a crisp, naturally sweet roasted sweet potato and tender asparagus spears. The dish is elevated with a side of fluffy quinoa and a finish of olive oil drizzle, harmonizing rich, savory flavors with a light, vibrant freshness.

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NUTRITION

777kcal
Protein
57.6g
Fat
39.4g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus (roasted)

1/2 cup Cooked Quinoa

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato and trim the asparagus. Toss separately with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on one half of the baking sheet and arrange asparagus on the other half.

  • 4

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

  • 5

    While the vegetables roast, pat the salmon fillet dry and season with salt, pepper, and your favorite herbs.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the salmon for about 4-5 minutes on each side, ensuring a crispy exterior while keeping the inside moist.

  • 7

    For an extra boost, warm the quinoa according to package instructions.

  • 8

    Plate the dish by placing the seared salmon atop a bed of quinoa and surrounding it with the roasted sweet potato and asparagus. Drizzle a little olive oil over the top for added flavor.

  • 9

    Serve immediately and enjoy your nutritious, balanced dinner.

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 beautifully balanced plate featuring a perfectly seared 8.5 oz salmon fillet with a crisp, naturally sweet roasted sweet potato and tender asparagus spears. The dish is elevated with a side of fluffy quinoa and a finish of olive oil drizzle, harmonizing rich, savory flavors with a light, vibrant freshness.

NUTRITION

777kcal
Protein
57.6g
Fat
39.4g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus (roasted)

1/2 cup Cooked Quinoa

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato and trim the asparagus. Toss separately with a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on one half of the baking sheet and arrange asparagus on the other half.

  • 4

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

  • 5

    While the vegetables roast, pat the salmon fillet dry and season with salt, pepper, and your favorite herbs.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the salmon for about 4-5 minutes on each side, ensuring a crispy exterior while keeping the inside moist.

  • 7

    For an extra boost, warm the quinoa according to package instructions.

  • 8

    Plate the dish by placing the seared salmon atop a bed of quinoa and surrounding it with the roasted sweet potato and asparagus. Drizzle a little olive oil over the top for added flavor.

  • 9

    Serve immediately and enjoy your nutritious, balanced dinner.