Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Enjoy a vibrant plate featuring a perfectly seared salmon fillet, accompanied by tender roasted sweet potato cubes and crisp asparagus spears drizzled with olive oil. This dish delivers a delightful mix of flavors and textures, from the savory, melt-in-your-mouth salmon to the naturally sweet and earthy roasted vegetables, all finished with a squeeze of fresh lemon for brightness.

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NUTRITION

642kcal
Protein
62.2g
Fat
34.7g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet (255g)

1 medium Sweet Potato (150g)

1 cup Asparagus (134g)

1 tbsp Olive Oil

1 Lemon wedge

Salt and Pepper to taste

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces and trim the asparagus; place both in a bowl.

  • 3

    Drizzle the olive oil over the vegetables, and season with salt, pepper, and garlic powder. Toss to ensure even coating.

  • 4

    Spread the sweet potato and asparagus in a single layer on a baking sheet and roast in the oven for about 20-25 minutes until tender and lightly crispy.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillet skin-side down and sear for about 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon and cook for another 3-4 minutes, or until the internal temperature reaches your desired doneness.

  • 8

    Plate the salmon alongside the roasted sweet potato and asparagus, and finish with a squeeze of fresh lemon on top.

  • 9

    Serve immediately and enjoy your balanced, nutrient-packed dinner.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Enjoy a vibrant plate featuring a perfectly seared salmon fillet, accompanied by tender roasted sweet potato cubes and crisp asparagus spears drizzled with olive oil. This dish delivers a delightful mix of flavors and textures, from the savory, melt-in-your-mouth salmon to the naturally sweet and earthy roasted vegetables, all finished with a squeeze of fresh lemon for brightness.

NUTRITION

642kcal
Protein
62.2g
Fat
34.7g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet (255g)

1 medium Sweet Potato (150g)

1 cup Asparagus (134g)

1 tbsp Olive Oil

1 Lemon wedge

Salt and Pepper to taste

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces and trim the asparagus; place both in a bowl.

  • 3

    Drizzle the olive oil over the vegetables, and season with salt, pepper, and garlic powder. Toss to ensure even coating.

  • 4

    Spread the sweet potato and asparagus in a single layer on a baking sheet and roast in the oven for about 20-25 minutes until tender and lightly crispy.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillet skin-side down and sear for about 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon and cook for another 3-4 minutes, or until the internal temperature reaches your desired doneness.

  • 8

    Plate the salmon alongside the roasted sweet potato and asparagus, and finish with a squeeze of fresh lemon on top.

  • 9

    Serve immediately and enjoy your balanced, nutrient-packed dinner.