Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Enjoy the succulent seared salmon paired with tender roasted sweet potato and crisp asparagus. This balanced meal features perfectly seared salmon with a subtly crisp skin and a medley of roasted vegetables lightly tossed in olive oil, offering a satisfying mix of flavors and textures.

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NUTRITION

405kcal
Protein
34.5g
Fat
21.6g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Sweet Potato

6 Spears Asparagus

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the half medium sweet potato into 1/2-inch cubes. Trim the tough ends off the asparagus.

  • 3

    In a bowl, toss the sweet potato cubes and asparagus with 1 tsp of olive oil, and season lightly with salt and pepper.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 20 minutes, or until tender and lightly caramelized.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Pat the 5 oz salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

    Place the salmon skin-side down in the skillet and sear for about 3-4 minutes until the skin becomes crispy. Flip carefully and cook for an additional 2-3 minutes, depending on thickness, until just cooked through.

  • 7

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

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Enjoy the succulent seared salmon paired with tender roasted sweet potato and crisp asparagus. This balanced meal features perfectly seared salmon with a subtly crisp skin and a medley of roasted vegetables lightly tossed in olive oil, offering a satisfying mix of flavors and textures.

NUTRITION

405kcal
Protein
34.5g
Fat
21.6g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Sweet Potato

6 Spears Asparagus

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cut the half medium sweet potato into 1/2-inch cubes. Trim the tough ends off the asparagus.

  • 3

    In a bowl, toss the sweet potato cubes and asparagus with 1 tsp of olive oil, and season lightly with salt and pepper.

  • 4

    Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 20 minutes, or until tender and lightly caramelized.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Pat the 5 oz salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

    Place the salmon skin-side down in the skillet and sear for about 3-4 minutes until the skin becomes crispy. Flip carefully and cook for an additional 2-3 minutes, depending on thickness, until just cooked through.

  • 7

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