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 symphony of flavors with this seared salmon, perfectly cooked to maintain its moist texture, paired with tender roasted sweet potato cubes and crisp asparagus spears, all lightly dressed in olive oil and seasoned to perfection.

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NUTRITION

430kcal
Protein
44.2g
Fat
19.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100 g Sweet Potato

6 Asparagus Spears

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1-inch cubes, and trim the asparagus by snapping off the woody ends.

  • 3

    Toss the sweet potato cubes and asparagus spears with half of the olive oil, salt, and pepper, and spread them on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, pat dry the salmon fillet with a paper towel and season generously with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 7

    Place the salmon fillet skin-side down (if applicable) and sear for 3-4 minutes until a crispy crust forms; flip and cook for an additional 2-3 minutes until the salmon is just cooked through.

  • 8

    Plate the seared salmon alongside the roasted sweet potato and asparagus. 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 symphony of flavors with this seared salmon, perfectly cooked to maintain its moist texture, paired with tender roasted sweet potato cubes and crisp asparagus spears, all lightly dressed in olive oil and seasoned to perfection.

NUTRITION

430kcal
Protein
44.2g
Fat
19.7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

100 g Sweet Potato

6 Asparagus Spears

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the sweet potato into 1-inch cubes, and trim the asparagus by snapping off the woody ends.

  • 3

    Toss the sweet potato cubes and asparagus spears with half of the olive oil, salt, and pepper, and spread them on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, pat dry the salmon fillet with a paper towel and season generously with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 7

    Place the salmon fillet skin-side down (if applicable) and sear for 3-4 minutes until a crispy crust forms; flip and cook for an additional 2-3 minutes until the salmon is just cooked through.

  • 8

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