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

Savor a beautifully seared 6-ounce salmon fillet accompanied by tender roasted sweet potatoes and crisp asparagus. This dish balances the rich, savory flavor of salmon with the natural sweetness of sweet potatoes and a hint of earthy asparagus, creating a colorful and nutritious meal that's as delicious as it is balanced.

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NUTRITION

523kcal
Protein
42.9g
Fat
24.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

Pinch of Salt

Dash of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with half a teaspoon of olive oil, a pinch of salt, and a dash of black pepper. Spread on a baking sheet.

  • 3

    Trim the asparagus by snapping off the tough ends. Toss with the remaining olive oil, salt, and pepper.

  • 4

    Roast the sweet potato cubes in the oven for 20 minutes. After 10 minutes, add the asparagus to the same baking sheet to roast together.

  • 5

    While the vegetables are roasting, season the salmon fillet with salt and black pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 3-4 minutes per side or until the salmon is just cooked through and has a golden crust.

  • 7

    Check the roasted vegetables; they should be tender and slightly caramelized. Plate the seared salmon atop or alongside the vegetables.

  • 8

    Serve immediately and enjoy your balanced, nutrient-packed dinner.

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

Savor a beautifully seared 6-ounce salmon fillet accompanied by tender roasted sweet potatoes and crisp asparagus. This dish balances the rich, savory flavor of salmon with the natural sweetness of sweet potatoes and a hint of earthy asparagus, creating a colorful and nutritious meal that's as delicious as it is balanced.

NUTRITION

523kcal
Protein
42.9g
Fat
24.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

Pinch of Salt

Dash of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with half a teaspoon of olive oil, a pinch of salt, and a dash of black pepper. Spread on a baking sheet.

  • 3

    Trim the asparagus by snapping off the tough ends. Toss with the remaining olive oil, salt, and pepper.

  • 4

    Roast the sweet potato cubes in the oven for 20 minutes. After 10 minutes, add the asparagus to the same baking sheet to roast together.

  • 5

    While the vegetables are roasting, season the salmon fillet with salt and black pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 3-4 minutes per side or until the salmon is just cooked through and has a golden crust.

  • 7

    Check the roasted vegetables; they should be tender and slightly caramelized. Plate the seared salmon atop or alongside the vegetables.

  • 8

    Serve immediately and enjoy your balanced, nutrient-packed dinner.