Pan-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.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

Enjoy a deliciously balanced dinner featuring a perfectly pan-seared salmon fillet accompanied by tender roasted sweet potato and crisp asparagus. This plate delivers a harmonious blend of flavors with just the right amount of citrus and extra virgin olive oil, creating a satisfying meal that's both healthful and indulgent.

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NUTRITION

496kcal
Protein
43.9g
Fat
27.8g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/2 medium Sweet Potato

5 Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 Lemon Wedge

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and cube the half medium sweet potato into roughly 1-inch pieces. Toss with a drizzle of extra virgin olive oil, salt, and black pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20 minutes, until tender and lightly caramelized.

  • 4

    While the sweet potato roasts, trim the tough ends off the asparagus. Toss with a little olive oil, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, season the salmon fillet with salt and pepper.

  • 6

    Sear the salmon skin-side down (if applicable) 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

    In the last 5 minutes of the sweet potato's roasting time, add the asparagus to the baking sheet to roast until tender yet crisp.

  • 8

    Plate the salmon alongside the roasted sweet potato and asparagus. Squeeze a lemon wedge over the top for a burst of freshness.

  • 9

    Serve immediately and enjoy your balanced, flavorful dinner.

Pan-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.

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Sweet Potato and Asparagus

Enjoy a deliciously balanced dinner featuring a perfectly pan-seared salmon fillet accompanied by tender roasted sweet potato and crisp asparagus. This plate delivers a harmonious blend of flavors with just the right amount of citrus and extra virgin olive oil, creating a satisfying meal that's both healthful and indulgent.

NUTRITION

496kcal
Protein
43.9g
Fat
27.8g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/2 medium Sweet Potato

5 Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 Lemon Wedge

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and cube the half medium sweet potato into roughly 1-inch pieces. Toss with a drizzle of extra virgin olive oil, salt, and black pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20 minutes, until tender and lightly caramelized.

  • 4

    While the sweet potato roasts, trim the tough ends off the asparagus. Toss with a little olive oil, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, season the salmon fillet with salt and pepper.

  • 6

    Sear the salmon skin-side down (if applicable) 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

    In the last 5 minutes of the sweet potato's roasting time, add the asparagus to the baking sheet to roast until tender yet crisp.

  • 8

    Plate the salmon alongside the roasted sweet potato and asparagus. Squeeze a lemon wedge over the top for a burst of freshness.

  • 9

    Serve immediately and enjoy your balanced, flavorful dinner.