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 vibrant plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potato cubes and asparagus spears lightly drizzled with olive oil. This dish offers a delightful balance of savory seared fish, naturally sweet vegetables, and a crisp finish from the asparagus.

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NUTRITION

448kcal
Protein
45.7g
Fat
21.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato evenly. Place cubes on a baking sheet, lightly season with salt and pepper, and roast for about 25-30 minutes until tender and slightly crisp on the edges.

  • 3

    While the sweet potato roasts, trim the tough ends of the asparagus and toss with 1 teaspoon of olive oil, salt, and pepper. Spread them out on another baking sheet.

  • 4

    Heat a nonstick skillet over medium-high heat. Pat the salmon dry and season with salt and pepper on both sides.

  • 5

    Sear the salmon for about 3-4 minutes on one side without moving it. Flip and cook the other side for another 3 minutes until nicely browned on the exterior and just cooked through in the center.

  • 6

    In the last 10 minutes of the sweet potato roasting, place the asparagus in the oven to roast until tender but still crisp.

  • 7

    Plate the seared salmon alongside a generous serving of roasted sweet potato and asparagus. Serve immediately, enjoying the balance of savory fish and naturally sweet, crisp vegetables.

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 vibrant plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potato cubes and asparagus spears lightly drizzled with olive oil. This dish offers a delightful balance of savory seared fish, naturally sweet vegetables, and a crisp finish from the asparagus.

NUTRITION

448kcal
Protein
45.7g
Fat
21.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato evenly. Place cubes on a baking sheet, lightly season with salt and pepper, and roast for about 25-30 minutes until tender and slightly crisp on the edges.

  • 3

    While the sweet potato roasts, trim the tough ends of the asparagus and toss with 1 teaspoon of olive oil, salt, and pepper. Spread them out on another baking sheet.

  • 4

    Heat a nonstick skillet over medium-high heat. Pat the salmon dry and season with salt and pepper on both sides.

  • 5

    Sear the salmon for about 3-4 minutes on one side without moving it. Flip and cook the other side for another 3 minutes until nicely browned on the exterior and just cooked through in the center.

  • 6

    In the last 10 minutes of the sweet potato roasting, place the asparagus in the oven to roast until tender but still crisp.

  • 7

    Plate the seared salmon alongside a generous serving of roasted sweet potato and asparagus. Serve immediately, enjoying the balance of savory fish and naturally sweet, crisp vegetables.