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 wild salmon fillet, complemented by roasted sweet potato rounds and tender asparagus. Enhanced with a drizzle of olive oil and a sprinkle of nutrient-packed hemp seeds, this dish delivers a satisfying, clean, and delicious meal that's as pleasing to the palate as it is to your nutritional goals.

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NUTRITION

433kcal
Protein
44.2g
Fat
23.2g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Hemp Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cut the sweet potato into 1/4-inch rounds. Toss them lightly with a pinch of salt and a few drops of olive oil, then spread them on a baking sheet.

  • 3

    Roast the sweet potato rounds in the preheated oven for about 20-25 minutes until tender and lightly browned.

  • 4

    Trim the asparagus ends and drizzle with a little olive oil. Season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the wild salmon fillet (skin side down if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through and flakes easily.

  • 7

    Plate the salmon alongside the roasted sweet potato rounds and asparagus.

  • 8

    Finish by sprinkling the hemp seeds over the salmon and vegetables. Serve with a wedge of lemon if desired for extra brightness.

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 wild salmon fillet, complemented by roasted sweet potato rounds and tender asparagus. Enhanced with a drizzle of olive oil and a sprinkle of nutrient-packed hemp seeds, this dish delivers a satisfying, clean, and delicious meal that's as pleasing to the palate as it is to your nutritional goals.

NUTRITION

433kcal
Protein
44.2g
Fat
23.2g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Hemp Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cut the sweet potato into 1/4-inch rounds. Toss them lightly with a pinch of salt and a few drops of olive oil, then spread them on a baking sheet.

  • 3

    Roast the sweet potato rounds in the preheated oven for about 20-25 minutes until tender and lightly browned.

  • 4

    Trim the asparagus ends and drizzle with a little olive oil. Season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the wild salmon fillet (skin side down if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through and flakes easily.

  • 7

    Plate the salmon alongside the roasted sweet potato rounds and asparagus.

  • 8

    Finish by sprinkling the hemp seeds over the salmon and vegetables. Serve with a wedge of lemon if desired for extra brightness.