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 harmonious plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potato and crisp asparagus. The dish is delicately finished with a drizzle of olive oil and lemon juice, bringing a bright, savory finish to a nutritious and balanced dinner.

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NUTRITION

560kcal
Protein
48.8g
Fat
30.8g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet (200g)

100g Sweet Potato

8 spears Asparagus (100g)

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with half the olive oil, salt, and pepper. Spread on a baking sheet.

  • 3

    Trim the woody ends off the asparagus, toss with the remaining olive oil, salt, and pepper, and place on the same baking sheet or a separate one.

  • 4

    Roast the sweet potato and asparagus in the oven for about 20 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 5

    Meanwhile, pat the salmon fillet dry with paper towels. Season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down. Sear for about 3-4 minutes until the skin is crispy, then carefully flip and cook for another 3-4 minutes, or until the salmon is just cooked through.

  • 7

    Remove the salmon from the skillet. Once the roasted vegetables are ready, plate them alongside the seared salmon and drizzle a teaspoon of lemon juice over the salmon for a bright finishing touch.

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 harmonious plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potato and crisp asparagus. The dish is delicately finished with a drizzle of olive oil and lemon juice, bringing a bright, savory finish to a nutritious and balanced dinner.

NUTRITION

560kcal
Protein
48.8g
Fat
30.8g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet (200g)

100g Sweet Potato

8 spears Asparagus (100g)

1 tsp Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with half the olive oil, salt, and pepper. Spread on a baking sheet.

  • 3

    Trim the woody ends off the asparagus, toss with the remaining olive oil, salt, and pepper, and place on the same baking sheet or a separate one.

  • 4

    Roast the sweet potato and asparagus in the oven for about 20 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 5

    Meanwhile, pat the salmon fillet dry with paper towels. Season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down. Sear for about 3-4 minutes until the skin is crispy, then carefully flip and cook for another 3-4 minutes, or until the salmon is just cooked through.

  • 7

    Remove the salmon from the skillet. Once the roasted vegetables are ready, plate them alongside the seared salmon and drizzle a teaspoon of lemon juice over the salmon for a bright finishing touch.