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

Enjoy a hearty and vibrant plate featuring a perfectly seared salmon fillet complemented by roasted sweet potato cubes and crisp asparagus spears. Finished with a drizzle of olive oil and a squeeze of fresh lemon, this dish strikes a delightful balance between rich, savory flavors and subtle, earthy sweetness while fitting seamlessly into your nutrient goals.

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NUTRITION

534kcal
Protein
40g
Fat
30g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

6 spears Asparagus

1 tbsp Extra Virgin Olive Oil

1 Lemon wedge

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato evenly. Trim the tough ends of the asparagus.

  • 3

    On a baking sheet, toss the sweet potato cubes and asparagus with half of the olive oil, salt, and pepper.

  • 4

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

  • 5

    While the vegetables are roasting, pat the salmon fillet dry and season both sides with salt and pepper.

  • 6

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

  • 7

    Place the salmon skin-side down (if applicable) and sear 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.

  • 8

    Remove the salmon from the skillet and let it rest for a minute.

  • 9

    Plate the salmon alongside the roasted vegetables and garnish with a fresh lemon wedge for squeezing over the top.

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

Enjoy a hearty and vibrant plate featuring a perfectly seared salmon fillet complemented by roasted sweet potato cubes and crisp asparagus spears. Finished with a drizzle of olive oil and a squeeze of fresh lemon, this dish strikes a delightful balance between rich, savory flavors and subtle, earthy sweetness while fitting seamlessly into your nutrient goals.

NUTRITION

534kcal
Protein
40g
Fat
30g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

6 spears Asparagus

1 tbsp Extra Virgin Olive Oil

1 Lemon wedge

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato evenly. Trim the tough ends of the asparagus.

  • 3

    On a baking sheet, toss the sweet potato cubes and asparagus with half of the olive oil, salt, and pepper.

  • 4

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

  • 5

    While the vegetables are roasting, pat the salmon fillet dry and season both sides with salt and pepper.

  • 6

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

  • 7

    Place the salmon skin-side down (if applicable) and sear 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.

  • 8

    Remove the salmon from the skillet and let it rest for a minute.

  • 9

    Plate the salmon alongside the roasted vegetables and garnish with a fresh lemon wedge for squeezing over the top.