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

Savor the vibrant flavors of perfectly seared salmon paired with tender roasted sweet potato and crisp asparagus. This dinner dish is elegantly simple, balancing the rich, buttery taste of salmon with the natural sweetness of roasted root vegetables and the fresh, slightly nutty crunch of asparagus.

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NUTRITION

432kcal
Protein
33.5g
Fat
27g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Sweet Potato

1/2 cup Asparagus

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the sweet potato and asparagus.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Trim the woody ends of the asparagus and cut into 2-inch pieces.

  • 3

    Toss the sweet potato and asparagus with 1 tsp of olive oil, a pinch of salt, and your favorite herbs (optional) on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes or until fork-tender and slightly caramelized.

  • 5

    While the vegetables are roasting, pat the salmon fillet dry. Season with salt, pepper, and a squeeze of lemon if desired.

  • 6

    Heat a non-stick skillet over medium-high heat and add the remaining 1 tsp of olive oil.

  • 7

    Sear the salmon fillet, skin-side down (if applicable), for about 3-4 minutes until golden and crisp. Flip and cook for an additional 2-3 minutes until the salmon is opaque but still moist in the center.

  • 8

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

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

Savor the vibrant flavors of perfectly seared salmon paired with tender roasted sweet potato and crisp asparagus. This dinner dish is elegantly simple, balancing the rich, buttery taste of salmon with the natural sweetness of roasted root vegetables and the fresh, slightly nutty crunch of asparagus.

NUTRITION

432kcal
Protein
33.5g
Fat
27g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 medium Sweet Potato

1/2 cup Asparagus

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the sweet potato and asparagus.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Trim the woody ends of the asparagus and cut into 2-inch pieces.

  • 3

    Toss the sweet potato and asparagus with 1 tsp of olive oil, a pinch of salt, and your favorite herbs (optional) on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes or until fork-tender and slightly caramelized.

  • 5

    While the vegetables are roasting, pat the salmon fillet dry. Season with salt, pepper, and a squeeze of lemon if desired.

  • 6

    Heat a non-stick skillet over medium-high heat and add the remaining 1 tsp of olive oil.

  • 7

    Sear the salmon fillet, skin-side down (if applicable), for about 3-4 minutes until golden and crisp. Flip and cook for an additional 2-3 minutes until the salmon is opaque but still moist in the center.

  • 8

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