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 vibrant plate of seared salmon paired with tender roasted sweet potato and crisp asparagus, drizzled with a light hint of olive oil. This satisfying, dairy-free and gluten-free dish delivers a balanced blend of flavors and textures perfect for a healthy dinner without compromising taste.

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NUTRITION

455kcal
Protein
35g
Fat
22.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 small Sweet Potato

5 Asparagus Spears

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and peel the sweet potato, then cut it into 1/2-inch cubes. Trim the woody ends of the asparagus and set aside.

  • 3

    Place the sweet potato cubes on a baking sheet, drizzle with half of the olive oil, and season lightly with salt and pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes are roasting, heat a non-stick skillet over medium-high heat. Pat the salmon dry with a paper towel, season with salt and pepper, and sear skin-side down for 3-4 minutes until the skin is crisp.

  • 5

    Carefully flip the salmon and sear the other side for an additional 2-3 minutes, or until the salmon reaches your preferred doneness.

  • 6

    In the last 10 minutes of the sweet potato roasting time, add the asparagus spears to the baking sheet. Drizzle them with the remaining olive oil and continue roasting.

  • 7

    Plate the seared salmon alongside the roasted sweet potato cubes and tender asparagus. Serve immediately and enjoy a delicious, balanced dinner.

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 vibrant plate of seared salmon paired with tender roasted sweet potato and crisp asparagus, drizzled with a light hint of olive oil. This satisfying, dairy-free and gluten-free dish delivers a balanced blend of flavors and textures perfect for a healthy dinner without compromising taste.

NUTRITION

455kcal
Protein
35g
Fat
22.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 small Sweet Potato

5 Asparagus Spears

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash and peel the sweet potato, then cut it into 1/2-inch cubes. Trim the woody ends of the asparagus and set aside.

  • 3

    Place the sweet potato cubes on a baking sheet, drizzle with half of the olive oil, and season lightly with salt and pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes are roasting, heat a non-stick skillet over medium-high heat. Pat the salmon dry with a paper towel, season with salt and pepper, and sear skin-side down for 3-4 minutes until the skin is crisp.

  • 5

    Carefully flip the salmon and sear the other side for an additional 2-3 minutes, or until the salmon reaches your preferred doneness.

  • 6

    In the last 10 minutes of the sweet potato roasting time, add the asparagus spears to the baking sheet. Drizzle them with the remaining olive oil and continue roasting.

  • 7

    Plate the seared salmon alongside the roasted sweet potato cubes and tender asparagus. Serve immediately and enjoy a delicious, balanced dinner.