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 dinner featuring seared salmon with a crisp, golden exterior paired with tender roasted sweet potato and fresh asparagus spears. The citrusy brightness from a squeeze of lemon elevates this dish, providing a harmonious blend of savory and subtly sweet flavors that's both satisfying and nourishing.

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NUTRITION

477kcal
Protein
42.9g
Fat
22.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 small Sweet Potato

5 spears Asparagus

1 Lemon wedge

Salt and Pepper to taste

Non-stick Cooking Spray

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into small, even cubes for quicker roasting.

  • 3

    Trim the woody ends of the asparagus.

  • 4

    Lightly coat a baking sheet with non-stick cooking spray. Spread sweet potato cubes evenly on the sheet. Season with a pinch of salt and pepper.

  • 5

    Roast the sweet potatoes in the oven for about 20-25 minutes or until tender and slightly golden.

  • 6

    While the sweet potatoes roast, season the salmon fillet with salt, pepper, and a sprinkle of garlic powder if desired.

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon, skin-side down if applicable, for about 3-4 minutes, then flip and cook for another 3-4 minutes, depending on thickness.

  • 8

    In the last 10 minutes of sweet potato roasting, add the asparagus to the baking sheet. Toss lightly with salt and pepper.

  • 9

    Once both the salmon and vegetables are cooked, plate them together and finish with a squeeze of fresh lemon over the salmon.

  • 10

    Serve immediately and enjoy your balanced, protein-rich 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 dinner featuring seared salmon with a crisp, golden exterior paired with tender roasted sweet potato and fresh asparagus spears. The citrusy brightness from a squeeze of lemon elevates this dish, providing a harmonious blend of savory and subtly sweet flavors that's both satisfying and nourishing.

NUTRITION

477kcal
Protein
42.9g
Fat
22.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 small Sweet Potato

5 spears Asparagus

1 Lemon wedge

Salt and Pepper to taste

Non-stick Cooking Spray

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into small, even cubes for quicker roasting.

  • 3

    Trim the woody ends of the asparagus.

  • 4

    Lightly coat a baking sheet with non-stick cooking spray. Spread sweet potato cubes evenly on the sheet. Season with a pinch of salt and pepper.

  • 5

    Roast the sweet potatoes in the oven for about 20-25 minutes or until tender and slightly golden.

  • 6

    While the sweet potatoes roast, season the salmon fillet with salt, pepper, and a sprinkle of garlic powder if desired.

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon, skin-side down if applicable, for about 3-4 minutes, then flip and cook for another 3-4 minutes, depending on thickness.

  • 8

    In the last 10 minutes of sweet potato roasting, add the asparagus to the baking sheet. Toss lightly with salt and pepper.

  • 9

    Once both the salmon and vegetables are cooked, plate them together and finish with a squeeze of fresh lemon over the salmon.

  • 10

    Serve immediately and enjoy your balanced, protein-rich dinner.