Seared Salmon 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 with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Enjoy a balanced plate featuring a perfectly seared wild salmon fillet paired with tender roasted sweet potatoes and crisp asparagus spears, all lightly enhanced with a drizzle of extra virgin olive oil. This dish is as nourishing as it is delicious, with fresh flavors and a satisfying texture that ties the entire meal together.

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NUTRITION

443kcal
Protein
44.5g
Fat
21.9g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 medium Sweet Potato

6 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel the sweet potato if desired, then cut into 1-inch cubes. Toss with half of the olive oil, salt, and pepper, then spread onto a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and slightly caramelized, stirring once halfway through.

  • 4

    While the potatoes roast, trim the woody ends of the asparagus and toss the spears lightly with a little salt and pepper. Set aside.

  • 5

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat. Once hot, add the salmon, skin-side down if applicable, and sear for about 3-4 minutes. Flip and cook for an additional 3 minutes or until just cooked through.

  • 6

    In the final 10 minutes of the sweet potatoes' roasting time, add the asparagus to the baking sheet. Drizzle with the remaining olive oil and roast until tender and slightly crisp, about 10 minutes.

  • 7

    Plate the seared salmon alongside roasted sweet potato cubes and asparagus. Serve immediately and enjoy the perfect balance of textures and flavors.

Seared Salmon 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 with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Enjoy a balanced plate featuring a perfectly seared wild salmon fillet paired with tender roasted sweet potatoes and crisp asparagus spears, all lightly enhanced with a drizzle of extra virgin olive oil. This dish is as nourishing as it is delicious, with fresh flavors and a satisfying texture that ties the entire meal together.

NUTRITION

443kcal
Protein
44.5g
Fat
21.9g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 medium Sweet Potato

6 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel the sweet potato if desired, then cut into 1-inch cubes. Toss with half of the olive oil, salt, and pepper, then spread onto a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for 20-25 minutes until tender and slightly caramelized, stirring once halfway through.

  • 4

    While the potatoes roast, trim the woody ends of the asparagus and toss the spears lightly with a little salt and pepper. Set aside.

  • 5

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat. Once hot, add the salmon, skin-side down if applicable, and sear for about 3-4 minutes. Flip and cook for an additional 3 minutes or until just cooked through.

  • 6

    In the final 10 minutes of the sweet potatoes' roasting time, add the asparagus to the baking sheet. Drizzle with the remaining olive oil and roast until tender and slightly crisp, about 10 minutes.

  • 7

    Plate the seared salmon alongside roasted sweet potato cubes and asparagus. Serve immediately and enjoy the perfect balance of textures and flavors.