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 vibrant and nourishing dish featuring a perfectly seared salmon paired with tender roasted sweet potato and crisp asparagus. This dish offers a satisfying balance of protein, heart-healthy fats, and nutrient-dense vegetables, accented with a drizzle of extra virgin olive oil and a hint of lemon for a bright finish.

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NUTRITION

630kcal
Protein
50.1g
Fat
36.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

1 wedge Lemon

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into even pieces. Toss the sweet potato cubes with half of the olive oil, salt, and pepper.

  • 3

    Trim the asparagus ends and toss with the remaining olive oil, salt, and a pinch of pepper.

  • 4

    Place the sweet potato on the baking sheet and roast in the preheated oven for about 20-25 minutes, stirring once midway through, until tender and lightly caramelized.

  • 5

    While the sweet potato is roasting, heat a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper. Once the skillet is hot, add the salmon, skin side down if applicable, and sear for about 4-5 minutes per side until the exterior is crisp and the salmon is cooked to your liking.

  • 7

    In the last 8-10 minutes of the sweet potato roasting time, add the asparagus to the baking sheet to roast alongside.

  • 8

    Plate the seared salmon alongside the roasted sweet potato and asparagus, and garnish with a wedge of lemon for a fresh squeeze of juice over the top before serving.

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 vibrant and nourishing dish featuring a perfectly seared salmon paired with tender roasted sweet potato and crisp asparagus. This dish offers a satisfying balance of protein, heart-healthy fats, and nutrient-dense vegetables, accented with a drizzle of extra virgin olive oil and a hint of lemon for a bright finish.

NUTRITION

630kcal
Protein
50.1g
Fat
36.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

1 wedge Lemon

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Peel and cube the sweet potato into even pieces. Toss the sweet potato cubes with half of the olive oil, salt, and pepper.

  • 3

    Trim the asparagus ends and toss with the remaining olive oil, salt, and a pinch of pepper.

  • 4

    Place the sweet potato on the baking sheet and roast in the preheated oven for about 20-25 minutes, stirring once midway through, until tender and lightly caramelized.

  • 5

    While the sweet potato is roasting, heat a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper. Once the skillet is hot, add the salmon, skin side down if applicable, and sear for about 4-5 minutes per side until the exterior is crisp and the salmon is cooked to your liking.

  • 7

    In the last 8-10 minutes of the sweet potato roasting time, add the asparagus to the baking sheet to roast alongside.

  • 8

    Plate the seared salmon alongside the roasted sweet potato and asparagus, and garnish with a wedge of lemon for a fresh squeeze of juice over the top before serving.