Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Savor the vibrant flavors of seared salmon, perfectly roasted sweet potatoes, and tender asparagus. This balanced, nutrient-rich dinner offers a delightful combination of crispy seared skin and succulent fish, complemented by naturally sweet roasted vegetables, making it an ideal meal for a satisfying evening treat.

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NUTRITION

528kcal
Protein
46.7g
Fat
23.9g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

Salt & Pepper to taste

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the sweet potato, then cut it into 1/2-inch cubes. Toss the sweet potato cubes lightly with olive oil spray, salt, and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until tender and lightly golden, stirring halfway through.

  • 4

    While the sweet potatoes roast, trim the tough ends off the asparagus and lightly spray them with olive oil, salt, and pepper. Set aside.

  • 5

    Heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Place the salmon skin-side down in the heated skillet. Sear for about 4-5 minutes until the skin is crisp, then gently flip and cook for another 3-4 minutes until the salmon is opaque and just cooked through.

  • 7

    In the last 5 minutes of sweet potato roasting, add the asparagus to the baking sheet. Roast with the sweet potatoes until tender yet crisp.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Serve immediately and enjoy your balanced, protein-packed dinner.

Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Savor the vibrant flavors of seared salmon, perfectly roasted sweet potatoes, and tender asparagus. This balanced, nutrient-rich dinner offers a delightful combination of crispy seared skin and succulent fish, complemented by naturally sweet roasted vegetables, making it an ideal meal for a satisfying evening treat.

NUTRITION

528kcal
Protein
46.7g
Fat
23.9g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

Salt & Pepper to taste

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the sweet potato, then cut it into 1/2-inch cubes. Toss the sweet potato cubes lightly with olive oil spray, salt, and pepper.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until tender and lightly golden, stirring halfway through.

  • 4

    While the sweet potatoes roast, trim the tough ends off the asparagus and lightly spray them with olive oil, salt, and pepper. Set aside.

  • 5

    Heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Place the salmon skin-side down in the heated skillet. Sear for about 4-5 minutes until the skin is crisp, then gently flip and cook for another 3-4 minutes until the salmon is opaque and just cooked through.

  • 7

    In the last 5 minutes of sweet potato roasting, add the asparagus to the baking sheet. Roast with the sweet potatoes until tender yet crisp.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Serve immediately and enjoy your balanced, protein-packed dinner.