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

Enjoy a beautifully seared salmon fillet paired with succulent roasted sweet potato cubes and crisp asparagus spears. This dish easily balances savory, sweet, and fresh flavors with a hint of lemon and herbs to create a satisfying and nutritious dinner.

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NUTRITION

531kcal
Protein
41.7g
Fat
25g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

2 tablespoons Fresh Herbs (Parsley/Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss them with half the olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the sweet potatoes roast, trim the tough ends off the asparagus and coat with a drizzle of olive oil, salt, and pepper. Add them to the oven during the last 10 minutes of the sweet potato roasting time.

  • 4

    Season the salmon fillet with salt, pepper, and minced fresh herbs. Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 3-4 minutes until crispy.

  • 5

    Flip the salmon and sear the other side for another 2-3 minutes until just cooked through.

  • 6

    Remove the salmon from the pan and drizzle with lemon juice. Plate the salmon alongside the roasted sweet potato cubes and asparagus. Garnish with additional fresh herbs if desired and 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

Enjoy a beautifully seared salmon fillet paired with succulent roasted sweet potato cubes and crisp asparagus spears. This dish easily balances savory, sweet, and fresh flavors with a hint of lemon and herbs to create a satisfying and nutritious dinner.

NUTRITION

531kcal
Protein
41.7g
Fat
25g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

150 grams Sweet Potato

100 grams Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

2 tablespoons Fresh Herbs (Parsley/Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss them with half the olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the sweet potatoes roast, trim the tough ends off the asparagus and coat with a drizzle of olive oil, salt, and pepper. Add them to the oven during the last 10 minutes of the sweet potato roasting time.

  • 4

    Season the salmon fillet with salt, pepper, and minced fresh herbs. Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 3-4 minutes until crispy.

  • 5

    Flip the salmon and sear the other side for another 2-3 minutes until just cooked through.

  • 6

    Remove the salmon from the pan and drizzle with lemon juice. Plate the salmon alongside the roasted sweet potato cubes and asparagus. Garnish with additional fresh herbs if desired and serve immediately.