Seared Salmon with Roasted Sweet Potato 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 Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with tender roasted sweet potato cubes and vibrant asparagus spears. The salmon is pan-seared to achieve a crispy exterior while remaining moist inside, enhanced with a drizzle of olive oil and a squeeze of lemon. The roasted vegetables add texture, sweetness, and a burst of color, making this dish as pleasing to the eye as it is delicious.

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NUTRITION

495kcal
Protein
39.6g
Fat
26.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup diced Sweet Potato

1.5 cups Asparagus Spears

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the diced sweet potato and asparagus spears with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the sweet potato and asparagus in the oven for about 15-20 minutes or until tender and lightly browned, stirring halfway through.

  • 4

    Meanwhile, pat the salmon dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 6

    Sear the salmon fillet skin-side down for about 3-4 minutes until crispy, then flip and cook for another 3-4 minutes until just cooked through.

  • 7

    Remove the salmon from the pan and squeeze fresh lemon juice over it.

  • 8

    Plate the seared salmon alongside the roasted sweet potato and asparagus, and serve immediately.

Seared Salmon with Roasted Sweet Potato 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 Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with tender roasted sweet potato cubes and vibrant asparagus spears. The salmon is pan-seared to achieve a crispy exterior while remaining moist inside, enhanced with a drizzle of olive oil and a squeeze of lemon. The roasted vegetables add texture, sweetness, and a burst of color, making this dish as pleasing to the eye as it is delicious.

NUTRITION

495kcal
Protein
39.6g
Fat
26.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 cup diced Sweet Potato

1.5 cups Asparagus Spears

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the diced sweet potato and asparagus spears with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the sweet potato and asparagus in the oven for about 15-20 minutes or until tender and lightly browned, stirring halfway through.

  • 4

    Meanwhile, pat the salmon dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil.

  • 6

    Sear the salmon fillet skin-side down for about 3-4 minutes until crispy, then flip and cook for another 3-4 minutes until just cooked through.

  • 7

    Remove the salmon from the pan and squeeze fresh lemon juice over it.

  • 8

    Plate the seared salmon alongside the roasted sweet potato and asparagus, and serve immediately.