Seared Salmon with Roasted Sweet Potato and Asparagus with Hibachi Egg White Sauce

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 with Hibachi Egg White Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus with Hibachi Egg White Sauce

A vibrant dinner featuring perfectly seared salmon accented with a light hibachi egg white sauce, paired with tender roasted sweet potato and crisp asparagus. The dish delivers a harmonious balance of flavors, combining the savory, umami richness of the salmon with the sweet earthiness of the potato and fresh asparagus, all elevated by the bright, ginger-infused sauce.

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NUTRITION

768kcal
Protein
68g
Fat
41.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

10 oz Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

2 large Egg Whites

1 tsp Grated Ginger

1 clove Garlic (minced)

1 tbsp Low-Sodium Soy Sauce

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with 1 tsp olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Trim the asparagus by snapping off the woody ends. Toss with a drizzle of olive oil, salt, and pepper, and place on the baking sheet with the sweet potato.

  • 4

    Roast the sweet potato and asparagus in the oven for about 20-25 minutes, until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper.

  • 6

    Add 1 tsp olive oil to the skillet and sear the salmon, skin side down first if applicable, about 4-5 minutes per side or until cooked to your desired doneness.

  • 7

    In a small bowl, whisk together the egg whites, grated ginger, minced garlic, and low-sodium soy sauce to create a light hibachi sauce.

  • 8

    Lightly warm the hibachi sauce in a small pan over low heat (do not scramble the egg whites; just warm until combined) for about 1-2 minutes.

  • 9

    Plate the seared salmon alongside the roasted sweet potato and asparagus, then drizzle the warm hibachi sauce over the salmon.

  • 10

    Serve immediately and enjoy your balanced, flavorful dinner.

Seared Salmon with Roasted Sweet Potato and Asparagus with Hibachi Egg White Sauce

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 with Hibachi Egg White Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus with Hibachi Egg White Sauce

A vibrant dinner featuring perfectly seared salmon accented with a light hibachi egg white sauce, paired with tender roasted sweet potato and crisp asparagus. The dish delivers a harmonious balance of flavors, combining the savory, umami richness of the salmon with the sweet earthiness of the potato and fresh asparagus, all elevated by the bright, ginger-infused sauce.

NUTRITION

768kcal
Protein
68g
Fat
41.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

10 oz Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

2 large Egg Whites

1 tsp Grated Ginger

1 clove Garlic (minced)

1 tbsp Low-Sodium Soy Sauce

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with 1 tsp olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Trim the asparagus by snapping off the woody ends. Toss with a drizzle of olive oil, salt, and pepper, and place on the baking sheet with the sweet potato.

  • 4

    Roast the sweet potato and asparagus in the oven for about 20-25 minutes, until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper.

  • 6

    Add 1 tsp olive oil to the skillet and sear the salmon, skin side down first if applicable, about 4-5 minutes per side or until cooked to your desired doneness.

  • 7

    In a small bowl, whisk together the egg whites, grated ginger, minced garlic, and low-sodium soy sauce to create a light hibachi sauce.

  • 8

    Lightly warm the hibachi sauce in a small pan over low heat (do not scramble the egg whites; just warm until combined) for about 1-2 minutes.

  • 9

    Plate the seared salmon alongside the roasted sweet potato and asparagus, then drizzle the warm hibachi sauce over the salmon.

  • 10

    Serve immediately and enjoy your balanced, flavorful dinner.