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

Savor the flavors of perfectly seared salmon paired with tender roasted sweet potato and crisp asparagus. This dish offers a harmonious blend of savory seafood, naturally sweet vegetables, and a hint of citrus, creating a delicate balance of textures and tastes perfect for a light yet satisfying dinner.

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NUTRITION

430kcal
Protein
39.6g
Fat
21.9g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

1/2 cup Additional Asparagus

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1/2-inch cubes. Toss with a pinch of salt and a drizzle of olive oil, then spread on a baking sheet.

  • 3

    Trim the tough ends of the asparagus, and if using extra portion, combine them. Toss lightly with salt and pepper.

  • 4

    Roast the sweet potato and asparagus in the oven for about 20 minutes, turning halfway through.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 7

    Plate the seared salmon alongside the roasted sweet potato and asparagus. Drizzle any remaining lemon juice over the salmon for an added citrus kick.

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

Savor the flavors of perfectly seared salmon paired with tender roasted sweet potato and crisp asparagus. This dish offers a harmonious blend of savory seafood, naturally sweet vegetables, and a hint of citrus, creating a delicate balance of textures and tastes perfect for a light yet satisfying dinner.

NUTRITION

430kcal
Protein
39.6g
Fat
21.9g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

1/2 cup Additional Asparagus

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1/2-inch cubes. Toss with a pinch of salt and a drizzle of olive oil, then spread on a baking sheet.

  • 3

    Trim the tough ends of the asparagus, and if using extra portion, combine them. Toss lightly with salt and pepper.

  • 4

    Roast the sweet potato and asparagus in the oven for about 20 minutes, turning halfway through.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 7

    Plate the seared salmon alongside the roasted sweet potato and asparagus. Drizzle any remaining lemon juice over the salmon for an added citrus kick.