Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Enjoy a beautifully seared 7-ounce salmon fillet served alongside tender roasted sweet potato and crisp asparagus, finished with a drizzle of extra virgin olive oil for a touch of richness. This dish delivers a harmonious blend of flavors and textures that satisfy your dinner cravings while aligning with your nutritional goals.

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NUTRITION

443kcal
Protein
44.5g
Fat
19.9g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Peel (if desired) and cube the sweet potato into even pieces. Toss with a pinch of salt and a small drizzle of olive oil, then spread out on one side of the baking sheet.

  • 3

    Rinse and trim the asparagus, tossing lightly with salt, pepper, and the remaining olive oil. Arrange them on the baking sheet next to the sweet potato.

  • 4

    Place the sweet potato and asparagus in the oven and roast for about 20-25 minutes, or until the sweet potatoes are tender and the asparagus is crisp-tender.

  • 5

    While the vegetables are roasting, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat. When hot, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a crispy crust forms.

  • 6

    Flip the salmon carefully and cook for an additional 3-4 minutes, or until the salmon reaches your desired doneness.

  • 7

    Plate the seared salmon alongside the roasted sweet potato and asparagus. Serve with an optional squeeze of lemon over the salmon for added brightness.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Enjoy a beautifully seared 7-ounce salmon fillet served alongside tender roasted sweet potato and crisp asparagus, finished with a drizzle of extra virgin olive oil for a touch of richness. This dish delivers a harmonious blend of flavors and textures that satisfy your dinner cravings while aligning with your nutritional goals.

NUTRITION

443kcal
Protein
44.5g
Fat
19.9g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    Peel (if desired) and cube the sweet potato into even pieces. Toss with a pinch of salt and a small drizzle of olive oil, then spread out on one side of the baking sheet.

  • 3

    Rinse and trim the asparagus, tossing lightly with salt, pepper, and the remaining olive oil. Arrange them on the baking sheet next to the sweet potato.

  • 4

    Place the sweet potato and asparagus in the oven and roast for about 20-25 minutes, or until the sweet potatoes are tender and the asparagus is crisp-tender.

  • 5

    While the vegetables are roasting, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat. When hot, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes until a crispy crust forms.

  • 6

    Flip the salmon carefully and cook for an additional 3-4 minutes, or until the salmon reaches your desired doneness.

  • 7

    Plate the seared salmon alongside the roasted sweet potato and asparagus. Serve with an optional squeeze of lemon over the salmon for added brightness.