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 this perfectly balanced dinner featuring a seared salmon fillet with a crispy skin, paired alongside roasted sweet potato cubes and vibrant asparagus spears lightly tossed in olive oil and lemon. The dish offers a delightful mix of tender fish, sweet earthiness, and fresh greens that harmonizes into a nutritious, flavorful meal.

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NUTRITION

498kcal
Protein
38.1g
Fat
26.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the sweet potato into small cubes and trim the asparagus, tossing both in olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20 minutes, adding asparagus for the last 10 minutes to ensure they remain crisp.

  • 4

    While the vegetables roast, season the salmon fillet with salt, pepper, and a drizzle of lemon juice.

  • 5

    Heat a non-stick skillet over medium-high heat and skin-side down place the salmon fillet. Sear for 3-4 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until desired doneness.

  • 6

    Plate the seared salmon with a portion of roasted sweet potatoes and asparagus, then drizzle additional lemon juice if desired.

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 this perfectly balanced dinner featuring a seared salmon fillet with a crispy skin, paired alongside roasted sweet potato cubes and vibrant asparagus spears lightly tossed in olive oil and lemon. The dish offers a delightful mix of tender fish, sweet earthiness, and fresh greens that harmonizes into a nutritious, flavorful meal.

NUTRITION

498kcal
Protein
38.1g
Fat
26.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the sweet potato into small cubes and trim the asparagus, tossing both in olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20 minutes, adding asparagus for the last 10 minutes to ensure they remain crisp.

  • 4

    While the vegetables roast, season the salmon fillet with salt, pepper, and a drizzle of lemon juice.

  • 5

    Heat a non-stick skillet over medium-high heat and skin-side down place the salmon fillet. Sear for 3-4 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until desired doneness.

  • 6

    Plate the seared salmon with a portion of roasted sweet potatoes and asparagus, then drizzle additional lemon juice if desired.