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 vibrant plate of perfectly seared salmon complemented by roasted sweet potatoes and crisp asparagus. This dish features tender salmon sautéed to a golden finish, paired with naturally sweet and savory roasted vegetables, and enhanced with a touch of olive oil and lemon for a refreshing finish.

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NUTRITION

472kcal
Protein
41.5g
Fat
26g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 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 400°F.

  • 2

    Wash and peel the sweet potato, then cut it into 1/2-inch thick rounds or cubes. Toss the sweet potato pieces with half the olive oil, salt, and pepper.

  • 3

    Spread the sweet potatoes on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and lightly caramelized.

  • 4

    While the sweet potatoes are roasting, trim the woody ends from the asparagus. Toss with a little olive oil, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the remaining olive oil and sear the salmon fillet, skin-side down, for about 4-5 minutes. Flip and cook for another 3-4 minutes, or until the internal temperature reaches your desired doneness.

  • 6

    In the last few minutes of cooking, add the asparagus to the pan, lightly sautéing until just tender.

  • 7

    Remove the salmon and asparagus from the skillet, and drizzle with lemon juice.

  • 8

    Serve the seared salmon alongside roasted sweet potatoes and asparagus. Adjust seasoning with extra salt and pepper as needed.

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 vibrant plate of perfectly seared salmon complemented by roasted sweet potatoes and crisp asparagus. This dish features tender salmon sautéed to a golden finish, paired with naturally sweet and savory roasted vegetables, and enhanced with a touch of olive oil and lemon for a refreshing finish.

NUTRITION

472kcal
Protein
41.5g
Fat
26g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and peel the sweet potato, then cut it into 1/2-inch thick rounds or cubes. Toss the sweet potato pieces with half the olive oil, salt, and pepper.

  • 3

    Spread the sweet potatoes on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and lightly caramelized.

  • 4

    While the sweet potatoes are roasting, trim the woody ends from the asparagus. Toss with a little olive oil, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Add the remaining olive oil and sear the salmon fillet, skin-side down, for about 4-5 minutes. Flip and cook for another 3-4 minutes, or until the internal temperature reaches your desired doneness.

  • 6

    In the last few minutes of cooking, add the asparagus to the pan, lightly sautéing until just tender.

  • 7

    Remove the salmon and asparagus from the skillet, and drizzle with lemon juice.

  • 8

    Serve the seared salmon alongside roasted sweet potatoes and asparagus. Adjust seasoning with extra salt and pepper as needed.