Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Savor a beautifully seared salmon fillet complemented by the natural sweetness of roasted sweet potato and crisp asparagus. This dish is enhanced with a drizzle of olive oil, a squeeze of lemon, and a hint of pepper and salt, offering a delightful blend of textures and flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

719kcal
Protein
63.6g
Fat
45.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

1 medium Sweet Potato

8 asparagus spears

1.5 tbsp Olive Oil

1/2 tsp Salt

1/4 tsp Black Pepper

1 Lemon Wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel the sweet potato if desired and chop into 1-inch cubes; trim the asparagus by snapping off the woody ends.

  • 2

    Toss the sweet potato cubes and asparagus spears in a bowl with 1.5 tbsp olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables out on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and starting to caramelize, turning halfway through.

  • 4

    While the vegetables roast, pat the salmon dry with paper towels. Season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down (if applicable) and sear for about 4-5 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes depending on thickness to achieve a desired doneness.

  • 7

    Plate the salmon alongside the roasted sweet potato and asparagus. Squeeze a lemon wedge over the salmon for a burst of fresh flavor, and garnish with fresh herbs if desired.

  • 8

    Serve immediately and enjoy your balanced, nutritious dinner.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Savor a beautifully seared salmon fillet complemented by the natural sweetness of roasted sweet potato and crisp asparagus. This dish is enhanced with a drizzle of olive oil, a squeeze of lemon, and a hint of pepper and salt, offering a delightful blend of textures and flavors.

NUTRITION

719kcal
Protein
63.6g
Fat
45.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

1 medium Sweet Potato

8 asparagus spears

1.5 tbsp Olive Oil

1/2 tsp Salt

1/4 tsp Black Pepper

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel the sweet potato if desired and chop into 1-inch cubes; trim the asparagus by snapping off the woody ends.

  • 2

    Toss the sweet potato cubes and asparagus spears in a bowl with 1.5 tbsp olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables out on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and starting to caramelize, turning halfway through.

  • 4

    While the vegetables roast, pat the salmon dry with paper towels. Season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down (if applicable) and sear for about 4-5 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes depending on thickness to achieve a desired doneness.

  • 7

    Plate the salmon alongside the roasted sweet potato and asparagus. Squeeze a lemon wedge over the salmon for a burst of fresh flavor, and garnish with fresh herbs if desired.

  • 8

    Serve immediately and enjoy your balanced, nutritious dinner.