Seared Salmon with Herb-Roasted Sweet Potatoes and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Herb-Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Sweet Potatoes and Asparagus

Enjoy a plate of perfectly seared salmon paired with herb-roasted sweet potatoes and tender asparagus spears. The salmon is seasoned simply with salt, pepper, and a squeeze of lemon, while the sweet potatoes and asparagus are roasted with fresh herbs and olive oil to create a deliciously balanced dinner.

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NUTRITION

615kcal
Protein
39g
Fat
36g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 Lemon wedge

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into 1-inch pieces. Toss the cubes with half the olive oil, fresh herbs, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Trim the tough ends off the asparagus. Toss with the remaining olive oil, a pinch of salt, and pepper. Arrange along with the sweet potatoes on the baking sheet.

  • 4

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

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry, season with salt and pepper.

  • 6

    Sear the salmon skin-side down for about 3-4 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes or until the salmon is cooked to your desired doneness.

  • 7

    Plate the roasted sweet potatoes and asparagus alongside the seared salmon. Finish with a squeeze of fresh lemon juice over the salmon.

  • 8

    Serve warm and enjoy your balanced, flavorful dinner.

Seared Salmon with Herb-Roasted Sweet Potatoes and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Herb-Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Sweet Potatoes and Asparagus

Enjoy a plate of perfectly seared salmon paired with herb-roasted sweet potatoes and tender asparagus spears. The salmon is seasoned simply with salt, pepper, and a squeeze of lemon, while the sweet potatoes and asparagus are roasted with fresh herbs and olive oil to create a deliciously balanced dinner.

NUTRITION

615kcal
Protein
39g
Fat
36g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 Lemon wedge

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into 1-inch pieces. Toss the cubes with half the olive oil, fresh herbs, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Trim the tough ends off the asparagus. Toss with the remaining olive oil, a pinch of salt, and pepper. Arrange along with the sweet potatoes on the baking sheet.

  • 4

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

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry, season with salt and pepper.

  • 6

    Sear the salmon skin-side down for about 3-4 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes or until the salmon is cooked to your desired doneness.

  • 7

    Plate the roasted sweet potatoes and asparagus alongside the seared salmon. Finish with a squeeze of fresh lemon juice over the salmon.

  • 8

    Serve warm and enjoy your balanced, flavorful dinner.