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 a perfectly seared piece of salmon paired with tender roasted sweet potato and crisp asparagus. The dish boasts a delightful balance of savory and subtly sweet flavors, making it a nourishing dinner option that’s both satisfying and energizing.

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NUTRITION

453kcal
Protein
36.3g
Fat
23g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato into bite-sized pieces. Trim the asparagus and set aside.

  • 2

    Place the sweet potato and asparagus on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Toss them to ensure even coating.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, until the sweet potato is tender and the asparagus is slightly crisp.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

    Place the salmon skin-side down in the hot skillet. Sear for about 3-4 minutes until the skin becomes crispy, then flip and cook for an additional 3-4 minutes until cooked through.

  • 6

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

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 a perfectly seared piece of salmon paired with tender roasted sweet potato and crisp asparagus. The dish boasts a delightful balance of savory and subtly sweet flavors, making it a nourishing dinner option that’s both satisfying and energizing.

NUTRITION

453kcal
Protein
36.3g
Fat
23g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato into bite-sized pieces. Trim the asparagus and set aside.

  • 2

    Place the sweet potato and asparagus on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Toss them to ensure even coating.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, until the sweet potato is tender and the asparagus is slightly crisp.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

    Place the salmon skin-side down in the hot skillet. Sear for about 3-4 minutes until the skin becomes crispy, then flip and cook for an additional 3-4 minutes until cooked through.

  • 6

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