Seared Salmon with 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 Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Enjoy a perfectly seared salmon paired with tender roasted sweet potatoes and vibrant asparagus. This balanced dinner features a golden, crisp exterior on the salmon while preserving its succulent interior, complemented by the natural sweetness of the potatoes and the fresh crunch of asparagus.

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NUTRITION

524kcal
Protein
42.7g
Fat
26.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and dice the sweet potato into evenly sized cubes.

  • 2

    Place the sweet potato cubes on a baking sheet, drizzle with half the olive oil, season lightly with salt and pepper, and toss to coat evenly.

  • 3

    Roast the sweet potatoes in the preheated oven for about 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the sweet potatoes roast, prepare the asparagus by trimming the woody ends. In a separate bowl, toss the asparagus with a drizzle of olive oil, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper. Once the skillet is hot, add the salmon skin-side down if applicable, cooking for about 3-4 minutes until a nice sear forms.

  • 6

    Flip the salmon and reduce heat to medium. Continue cooking for another 3-4 minutes, or until the salmon is just opaque in the center. Squeeze lemon juice over the salmon during the last minute of cooking.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Serve immediately while warm.

Seared Salmon with 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 Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Enjoy a perfectly seared salmon paired with tender roasted sweet potatoes and vibrant asparagus. This balanced dinner features a golden, crisp exterior on the salmon while preserving its succulent interior, complemented by the natural sweetness of the potatoes and the fresh crunch of asparagus.

NUTRITION

524kcal
Protein
42.7g
Fat
26.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and dice the sweet potato into evenly sized cubes.

  • 2

    Place the sweet potato cubes on a baking sheet, drizzle with half the olive oil, season lightly with salt and pepper, and toss to coat evenly.

  • 3

    Roast the sweet potatoes in the preheated oven for about 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the sweet potatoes roast, prepare the asparagus by trimming the woody ends. In a separate bowl, toss the asparagus with a drizzle of olive oil, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper. Once the skillet is hot, add the salmon skin-side down if applicable, cooking for about 3-4 minutes until a nice sear forms.

  • 6

    Flip the salmon and reduce heat to medium. Continue cooking for another 3-4 minutes, or until the salmon is just opaque in the center. Squeeze lemon juice over the salmon during the last minute of cooking.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Serve immediately while warm.