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 a tender roasted sweet potato and crisp asparagus. This dish offers a delightful balance of savory seared fish with naturally sweet roasted veggies, enhanced by a hint of lemon and herbs for an appetizing finish.

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NUTRITION

454kcal
Protein
45.4g
Fat
22g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 Lemon wedge

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the sweet potato into 1/2-inch cubes and trim the asparagus, keeping the spears whole or halved if large.

  • 3

    On a baking sheet, toss the sweet potato and asparagus with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    Season the salmon fillet on both sides with salt, pepper, and a sprinkle of garlic powder if desired.

  • 5

    Heat a non-stick skillet over medium-high heat. Place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for an additional 3-4 minutes, until the center is just opaque but still moist.

  • 7

    Plate the seared salmon alongside the roasted sweet potato and asparagus. Squeeze a lemon wedge over the salmon for a fresh burst of flavor before serving.

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 a tender roasted sweet potato and crisp asparagus. This dish offers a delightful balance of savory seared fish with naturally sweet roasted veggies, enhanced by a hint of lemon and herbs for an appetizing finish.

NUTRITION

454kcal
Protein
45.4g
Fat
22g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

1 Lemon wedge

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the sweet potato into 1/2-inch cubes and trim the asparagus, keeping the spears whole or halved if large.

  • 3

    On a baking sheet, toss the sweet potato and asparagus with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    Season the salmon fillet on both sides with salt, pepper, and a sprinkle of garlic powder if desired.

  • 5

    Heat a non-stick skillet over medium-high heat. Place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for an additional 3-4 minutes, until the center is just opaque but still moist.

  • 7

    Plate the seared salmon alongside the roasted sweet potato and asparagus. Squeeze a lemon wedge over the salmon for a fresh burst of flavor before serving.