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 nutrient-packed dinner featuring a perfectly seared salmon fillet paired with oven-roasted sweet potatoes and tender asparagus. The dish is lightly finished with a drizzle of extra virgin olive oil, enhancing the natural flavors of the ingredients without overpowering them. Each bite offers a delightful balance of savory and subtly sweet tones, making it both satisfying and nutritious.

Try 3 days free, then $12.99 / mo.

NUTRITION

499kcal
Protein
45g
Fat
24.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet (~200g)

1 medium Sweet Potato (~130g)

1 cup Asparagus (~134g)

1 teaspoon Extra Virgin Olive Oil (~4.5g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the sweet potato, then cut it into 1/2-inch thick rounds or cubes. Toss with a little olive oil, salt, and pepper.

  • 3

    Place the sweet potato on a baking sheet and roast in the preheated oven for about 20-25 minutes until fork-tender.

  • 4

    While the sweet potato begins roasting, prepare the asparagus by snapping off the woody ends. Toss the asparagus with a small drizzle of olive oil, salt, and pepper, and lay on another baking sheet or add to the sweet potato for the last 10 minutes of roasting.

  • 5

    Heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper.

  • 6

    Sear the salmon, skin-side down if applicable, for about 3-4 minutes until a golden crust forms. Flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 7

    Remove the asparagus (and sweet potato if combined) from the oven once tender.

  • 8

    Plate the seared salmon alongside the roasted sweet potato and asparagus, and serve immediately for a balanced, flavorful dinner.

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 nutrient-packed dinner featuring a perfectly seared salmon fillet paired with oven-roasted sweet potatoes and tender asparagus. The dish is lightly finished with a drizzle of extra virgin olive oil, enhancing the natural flavors of the ingredients without overpowering them. Each bite offers a delightful balance of savory and subtly sweet tones, making it both satisfying and nutritious.

NUTRITION

499kcal
Protein
45g
Fat
24.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet (~200g)

1 medium Sweet Potato (~130g)

1 cup Asparagus (~134g)

1 teaspoon Extra Virgin Olive Oil (~4.5g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the sweet potato, then cut it into 1/2-inch thick rounds or cubes. Toss with a little olive oil, salt, and pepper.

  • 3

    Place the sweet potato on a baking sheet and roast in the preheated oven for about 20-25 minutes until fork-tender.

  • 4

    While the sweet potato begins roasting, prepare the asparagus by snapping off the woody ends. Toss the asparagus with a small drizzle of olive oil, salt, and pepper, and lay on another baking sheet or add to the sweet potato for the last 10 minutes of roasting.

  • 5

    Heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper.

  • 6

    Sear the salmon, skin-side down if applicable, for about 3-4 minutes until a golden crust forms. Flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 7

    Remove the asparagus (and sweet potato if combined) from the oven once tender.

  • 8

    Plate the seared salmon alongside the roasted sweet potato and asparagus, and serve immediately for a balanced, flavorful dinner.