Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Enjoy a beautifully seared salmon fillet served alongside tender roasted sweet potatoes and crisp asparagus. The dish is accentuated with a light drizzle of olive oil and a hint of lemon, creating a harmonious blend of flavors and textures ideal for a nourishing, well-balanced dinner.

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NUTRITION

541kcal
Protein
56.1g
Fat
30.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet (Fish, salmon, Atlantic, raw)

1 medium Sweet Potato (cooked, baked in skin)

1 cup Asparagus (cooked, boiled)

0.5 tablespoon Olive Oil (extra virgin, for salmon)

0.5 tablespoon Olive Oil (extra virgin, for veggies)

1 tablespoon Lemon Juice

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if preferred) and cube the sweet potato into uniform pieces and trim asparagus spears, cutting them into bite-sized portions.

  • 3

    Toss the sweet potato cubes and asparagus in 0.5 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the oven for 20-25 minutes or until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, pat the salmon fillet dry with a paper towel. Season both sides with salt, pepper, and a squeeze of lemon juice.

  • 6

    Heat a non-stick skillet over medium-high heat. Add 0.5 tablespoon olive oil to the pan.

  • 7

    Sear the salmon fillet skin-side down (if skin-on) for about 4-5 minutes until the skin is crispy, then carefully flip and sear the other side for an additional 3-4 minutes, until the salmon is just opaque in the center.

  • 8

    Remove the salmon from the pan and let it rest for a few minutes.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Drizzle additional lemon juice over the top if desired, and serve warm.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Enjoy a beautifully seared salmon fillet served alongside tender roasted sweet potatoes and crisp asparagus. The dish is accentuated with a light drizzle of olive oil and a hint of lemon, creating a harmonious blend of flavors and textures ideal for a nourishing, well-balanced dinner.

NUTRITION

541kcal
Protein
56.1g
Fat
30.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet (Fish, salmon, Atlantic, raw)

1 medium Sweet Potato (cooked, baked in skin)

1 cup Asparagus (cooked, boiled)

0.5 tablespoon Olive Oil (extra virgin, for salmon)

0.5 tablespoon Olive Oil (extra virgin, for veggies)

1 tablespoon Lemon Juice

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel (if preferred) and cube the sweet potato into uniform pieces and trim asparagus spears, cutting them into bite-sized portions.

  • 3

    Toss the sweet potato cubes and asparagus in 0.5 tablespoon olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the oven for 20-25 minutes or until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, pat the salmon fillet dry with a paper towel. Season both sides with salt, pepper, and a squeeze of lemon juice.

  • 6

    Heat a non-stick skillet over medium-high heat. Add 0.5 tablespoon olive oil to the pan.

  • 7

    Sear the salmon fillet skin-side down (if skin-on) for about 4-5 minutes until the skin is crispy, then carefully flip and sear the other side for an additional 3-4 minutes, until the salmon is just opaque in the center.

  • 8

    Remove the salmon from the pan and let it rest for a few minutes.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Drizzle additional lemon juice over the top if desired, and serve warm.