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 a vibrant plate featuring a perfectly seared 9-ounce salmon fillet, paired with tender roasted sweet potatoes and fresh asparagus, brightened with a drizzle of olive oil and complemented by crunchy roasted chickpeas for an extra protein boost. This meal delivers a balanced and satisfying combination of flavors and textures.

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NUTRITION

796kcal
Protein
71.5g
Fat
38.6g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet (255g)

1 medium Sweet Potato (150g)

1 cup Asparagus (134g)

1/2 cup Chickpeas (82g)

1 tbsp Olive Oil

Salt and Pepper to taste

2 Lemon wedges

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces and trim the asparagus. Rinse the chickpeas thoroughly.

  • 3

    On a baking sheet, toss the sweet potato cubes, asparagus, and chickpeas with olive oil, salt, and pepper.

  • 4

    Roast the vegetables and chickpeas in the oven for about 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 5

    Meanwhile, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon, skin side down if applicable, and sear for about 4-5 minutes until a crust forms.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes, or until the fish is cooked through but still moist in the center.

  • 8

    Plate the seared salmon, arrange the roasted sweet potatoes, asparagus, and chickpeas around it, and garnish with lemon wedges.

  • 9

    Squeeze fresh lemon juice over the salmon and vegetables just before serving for a bright finishing touch.

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 a vibrant plate featuring a perfectly seared 9-ounce salmon fillet, paired with tender roasted sweet potatoes and fresh asparagus, brightened with a drizzle of olive oil and complemented by crunchy roasted chickpeas for an extra protein boost. This meal delivers a balanced and satisfying combination of flavors and textures.

NUTRITION

796kcal
Protein
71.5g
Fat
38.6g
Carbs
61.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet (255g)

1 medium Sweet Potato (150g)

1 cup Asparagus (134g)

1/2 cup Chickpeas (82g)

1 tbsp Olive Oil

Salt and Pepper to taste

2 Lemon wedges

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces and trim the asparagus. Rinse the chickpeas thoroughly.

  • 3

    On a baking sheet, toss the sweet potato cubes, asparagus, and chickpeas with olive oil, salt, and pepper.

  • 4

    Roast the vegetables and chickpeas in the oven for about 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 5

    Meanwhile, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon, skin side down if applicable, and sear for about 4-5 minutes until a crust forms.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes, or until the fish is cooked through but still moist in the center.

  • 8

    Plate the seared salmon, arrange the roasted sweet potatoes, asparagus, and chickpeas around it, and garnish with lemon wedges.

  • 9

    Squeeze fresh lemon juice over the salmon and vegetables just before serving for a bright finishing touch.