Pan 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.

Pan Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan Seared Salmon with Roasted Sweet Potatoes and Asparagus

Enjoy a beautifully balanced dish featuring perfectly seared 6-ounce salmon paired with tender roasted sweet potatoes and crisp asparagus. The natural sweetness of the potato complements the savory, flaky salmon while the fresh asparagus adds a burst of color and crunch. Finished with a light drizzle of olive oil, this plate offers both visual appeal and a satisfying mix of textures and flavors.

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NUTRITION

503kcal
Protein
39g
Fat
26.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

100 g Sweet Potato

1 cup Asparagus

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Peel and cut the sweet potato into 1/2-inch cubes. Toss with a small drizzle of olive oil, salt, and pepper.

  • 3

    Place the sweet potatoes on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper. Once the skillet is hot, add the salmon skin-side down and sear for about 4 minutes.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the flesh is opaque and flakes easily.

  • 7

    In the last 5 minutes of roasting, toss the asparagus with the remaining olive oil, salt, and pepper, and add them to the baking sheet.

  • 8

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

Pan 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.

Pan Seared Salmon with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan Seared Salmon with Roasted Sweet Potatoes and Asparagus

Enjoy a beautifully balanced dish featuring perfectly seared 6-ounce salmon paired with tender roasted sweet potatoes and crisp asparagus. The natural sweetness of the potato complements the savory, flaky salmon while the fresh asparagus adds a burst of color and crunch. Finished with a light drizzle of olive oil, this plate offers both visual appeal and a satisfying mix of textures and flavors.

NUTRITION

503kcal
Protein
39g
Fat
26.8g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

100 g Sweet Potato

1 cup Asparagus

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Peel and cut the sweet potato into 1/2-inch cubes. Toss with a small drizzle of olive oil, salt, and pepper.

  • 3

    Place the sweet potatoes on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper. Once the skillet is hot, add the salmon skin-side down and sear for about 4 minutes.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the flesh is opaque and flakes easily.

  • 7

    In the last 5 minutes of roasting, toss the asparagus with the remaining olive oil, salt, and pepper, and add them to the baking sheet.

  • 8

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