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 beautifully balanced dinner featuring a perfectly seared 6-ounce salmon fillet finished with a crisp exterior, paired with roasted sweet potatoes and tender asparagus spears. The dish is lightly dressed in olive oil and garlic, bringing out natural flavors while keeping within your desired protein and calorie ranges.

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NUTRITION

493kcal
Protein
43.2g
Fat
29g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

1/2 tbsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the half sweet potato into small cubes for quicker roasting. Trim the asparagus and set aside.

  • 3

    Toss the sweet potato cubes and asparagus with olive oil, minced garlic, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly crisp.

  • 5

    While the vegetables roast, pat the salmon fillet dry and season with salt and pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for 3-4 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until the fish flakes easily with a fork.

  • 8

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

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 beautifully balanced dinner featuring a perfectly seared 6-ounce salmon fillet finished with a crisp exterior, paired with roasted sweet potatoes and tender asparagus spears. The dish is lightly dressed in olive oil and garlic, bringing out natural flavors while keeping within your desired protein and calorie ranges.

NUTRITION

493kcal
Protein
43.2g
Fat
29g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Sweet Potato

1 cup Asparagus

1/2 tbsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the half sweet potato into small cubes for quicker roasting. Trim the asparagus and set aside.

  • 3

    Toss the sweet potato cubes and asparagus with olive oil, minced garlic, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly crisp.

  • 5

    While the vegetables roast, pat the salmon fillet dry and season with salt and pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for 3-4 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until the fish flakes easily with a fork.

  • 8

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