Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Enjoy a perfectly balanced dinner featuring a tender 12-ounce salmon fillet seared to crispy perfection, accompanied by roasted sweet potatoes and asparagus drizzled with olive oil and a squeeze of lemon. This dish combines the rich, savory flavors of the sea with the natural sweetness of roasted vegetables for a satisfying, nutrient-packed meal.

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NUTRITION

746kcal
Protein
73.1g
Fat
41.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

12 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Salt

1/4 tsp Pepper

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1-inch cubes. Trim the asparagus by snapping off the woody ends.

  • 3

    Place the sweet potato cubes and asparagus on a baking sheet. Drizzle with olive oil, and season with salt, pepper, and garlic powder. Toss to ensure even coating.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel. Season both sides with salt, pepper, and a light sprinkle of garlic powder.

  • 6

    Heat a non-stick skillet over medium-high heat. When hot, add the salmon fillet, skin side down if applicable. Sear for about 4-5 minutes until a crispy crust forms.

  • 7

    Flip the salmon carefully and cook for an additional 3-4 minutes, or until the fish flakes easily with a fork.

  • 8

    Remove the skillet from heat and drizzle the salmon with lemon juice.

  • 9

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

Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Enjoy a perfectly balanced dinner featuring a tender 12-ounce salmon fillet seared to crispy perfection, accompanied by roasted sweet potatoes and asparagus drizzled with olive oil and a squeeze of lemon. This dish combines the rich, savory flavors of the sea with the natural sweetness of roasted vegetables for a satisfying, nutrient-packed meal.

NUTRITION

746kcal
Protein
73.1g
Fat
41.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

12 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Salt

1/4 tsp Pepper

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1-inch cubes. Trim the asparagus by snapping off the woody ends.

  • 3

    Place the sweet potato cubes and asparagus on a baking sheet. Drizzle with olive oil, and season with salt, pepper, and garlic powder. Toss to ensure even coating.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel. Season both sides with salt, pepper, and a light sprinkle of garlic powder.

  • 6

    Heat a non-stick skillet over medium-high heat. When hot, add the salmon fillet, skin side down if applicable. Sear for about 4-5 minutes until a crispy crust forms.

  • 7

    Flip the salmon carefully and cook for an additional 3-4 minutes, or until the fish flakes easily with a fork.

  • 8

    Remove the skillet from heat and drizzle the salmon with lemon juice.

  • 9

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