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

A vibrant, wholesome dinner featuring a perfectly seared salmon fillet paired with golden roasted sweet potatoes and tender asparagus, accented by a boost of protein from a side of edamame. This dish delivers a delightful balance of rich, savory flavors and the satisfying crunch of fresh vegetables, all with a clean, light finish.

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NUTRITION

480kcal
Protein
42.9g
Fat
22.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

100g Sweet Potato

100g Asparagus

1/4 cup Shelled Edamame

1 tsp Olive Oil

Salt and Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Peel the sweet potato (if desired) and cut it into 1/2-inch cubes. Toss with half a teaspoon of olive oil, salt, and pepper.

  • 3

    Place the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes, until tender and lightly caramelized.

  • 4

    Meanwhile, prepare the asparagus by snapping off the woody ends. Toss with a drizzle of olive oil, salt, and pepper, and add to the baking sheet during the last 10 minutes of the sweet potato roasting.

  • 5

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil.

  • 6

    Sear the salmon skin-side down (if applicable) for about 3-4 minutes until the skin is crispy, then gently flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 7

    While the salmon finishes cooking, briefly steam or microwave the shelled edamame until warm. Drizzle with lemon juice.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes, asparagus, and edamame. Serve immediately.

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

A vibrant, wholesome dinner featuring a perfectly seared salmon fillet paired with golden roasted sweet potatoes and tender asparagus, accented by a boost of protein from a side of edamame. This dish delivers a delightful balance of rich, savory flavors and the satisfying crunch of fresh vegetables, all with a clean, light finish.

NUTRITION

480kcal
Protein
42.9g
Fat
22.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

100g Sweet Potato

100g Asparagus

1/4 cup Shelled Edamame

1 tsp Olive Oil

Salt and Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Peel the sweet potato (if desired) and cut it into 1/2-inch cubes. Toss with half a teaspoon of olive oil, salt, and pepper.

  • 3

    Place the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes, until tender and lightly caramelized.

  • 4

    Meanwhile, prepare the asparagus by snapping off the woody ends. Toss with a drizzle of olive oil, salt, and pepper, and add to the baking sheet during the last 10 minutes of the sweet potato roasting.

  • 5

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil.

  • 6

    Sear the salmon skin-side down (if applicable) for about 3-4 minutes until the skin is crispy, then gently flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 7

    While the salmon finishes cooking, briefly steam or microwave the shelled edamame until warm. Drizzle with lemon juice.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes, asparagus, and edamame. Serve immediately.