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 balanced dinner featuring tender seared salmon, perfectly roasted sweet potato, and crisp asparagus, all lightly seasoned and finished with a drizzle of olive oil for an extra punch of flavor. This dish offers a delightful interplay of textures and a harmonious combination of natural sweetness and savory notes.

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NUTRITION

527kcal
Protein
41.4g
Fat
30.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1 medium Sweet Potato

6 spears Asparagus

1 tablespoon Olive Oil

1 Lemon wedge

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Peel (if desired) and cube the sweet potato into 1-inch pieces and trim the asparagus, tossing them with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20 minutes, stirring halfway through. Add the asparagus for the last 10 minutes to ensure they are tender-crisp.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat.

  • 5

    Sear the salmon skin-side down (if applicable) for 3-4 minutes until it develops a crispy exterior, then flip and cook for an additional 3-4 minutes until just cooked through.

  • 6

    Plate the seared salmon with the roasted sweet potato and asparagus. Squeeze fresh lemon juice over the top to brighten flavors before serving.

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 balanced dinner featuring tender seared salmon, perfectly roasted sweet potato, and crisp asparagus, all lightly seasoned and finished with a drizzle of olive oil for an extra punch of flavor. This dish offers a delightful interplay of textures and a harmonious combination of natural sweetness and savory notes.

NUTRITION

527kcal
Protein
41.4g
Fat
30.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1 medium Sweet Potato

6 spears Asparagus

1 tablespoon Olive Oil

1 Lemon wedge

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Peel (if desired) and cube the sweet potato into 1-inch pieces and trim the asparagus, tossing them with olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20 minutes, stirring halfway through. Add the asparagus for the last 10 minutes to ensure they are tender-crisp.

  • 4

    While the vegetables roast, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat.

  • 5

    Sear the salmon skin-side down (if applicable) for 3-4 minutes until it develops a crispy exterior, then flip and cook for an additional 3-4 minutes until just cooked through.

  • 6

    Plate the seared salmon with the roasted sweet potato and asparagus. Squeeze fresh lemon juice over the top to brighten flavors before serving.