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 beautifully balanced dinner featuring a perfectly seared salmon fillet paired with tender roasted sweet potato and crisp asparagus. The dish is enhanced with a drizzle of olive oil and a hint of lemon, elevating each bite with its fresh, vibrant flavors.

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NUTRITION

623kcal
Protein
56.6g
Fat
30.2g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tablespoon Extra Virgin Olive Oil

1 Lemon wedge

Salt, Pepper, and Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and cube the sweet potato into even pieces. Toss the sweet potato cubes with half the olive oil, salt, pepper, and a pinch of garlic powder, then spread them out on a baking sheet.

  • 2

    Trim the tough ends of the asparagus. Toss them lightly with the remaining olive oil, salt, and pepper, and place them on a separate section of the baking sheet or on another tray.

  • 3

    Place the sweet potato in the oven and roast for about 25-30 minutes until tender, stirring halfway through. Roast the asparagus for about 10-12 minutes until lightly crisp and tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt, pepper, and garlic powder on both sides. Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon skin-side down (if applicable) for about 4-5 minutes until a golden crust forms.

  • 5

    Flip the salmon and cook for an additional 3-4 minutes until the fish flakes easily with a fork. Squeeze a lemon wedge over the cooked salmon for a burst of fresh flavor.

  • 6

    Plate the seared salmon alongside the roasted sweet potato and asparagus. Serve immediately and enjoy your balanced, nutrient-rich 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

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with tender roasted sweet potato and crisp asparagus. The dish is enhanced with a drizzle of olive oil and a hint of lemon, elevating each bite with its fresh, vibrant flavors.

NUTRITION

623kcal
Protein
56.6g
Fat
30.2g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tablespoon Extra Virgin Olive Oil

1 Lemon wedge

Salt, Pepper, and Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and cube the sweet potato into even pieces. Toss the sweet potato cubes with half the olive oil, salt, pepper, and a pinch of garlic powder, then spread them out on a baking sheet.

  • 2

    Trim the tough ends of the asparagus. Toss them lightly with the remaining olive oil, salt, and pepper, and place them on a separate section of the baking sheet or on another tray.

  • 3

    Place the sweet potato in the oven and roast for about 25-30 minutes until tender, stirring halfway through. Roast the asparagus for about 10-12 minutes until lightly crisp and tender.

  • 4

    While the vegetables roast, season the salmon fillet with salt, pepper, and garlic powder on both sides. Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon skin-side down (if applicable) for about 4-5 minutes until a golden crust forms.

  • 5

    Flip the salmon and cook for an additional 3-4 minutes until the fish flakes easily with a fork. Squeeze a lemon wedge over the cooked salmon for a burst of fresh flavor.

  • 6

    Plate the seared salmon alongside the roasted sweet potato and asparagus. Serve immediately and enjoy your balanced, nutrient-rich dinner.