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

Savor the perfect balance of pan-seared salmon with crispy, roasted sweet potatoes and tender, vibrant asparagus. This dish combines naturally sweet and savory elements into a beautifully plated, nutrient-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

475kcal
Protein
41.5g
Fat
26.3g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 medium Sweet Potato, cubed

8 Asparagus Spears, trimmed

1 teaspoon Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into small, even pieces. Toss with a drizzle of olive oil, salt, and pepper.

  • 3

    Place the sweet potatoes on a baking sheet and roast for about 20 minutes, stirring halfway through.

  • 4

    Trim the asparagus by snapping off the woody ends. Toss with a little olive oil, salt, and pepper, and add to the baking sheet during the last 10 minutes of roasting.

  • 5

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

  • 6

    Add the salmon, skin-side down if applicable, and sear for about 3-4 minutes per side until nicely browned and just cooked through.

  • 7

    Plate the salmon alongside a generous serving of roasted sweet potatoes and asparagus. Serve immediately.

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

Savor the perfect balance of pan-seared salmon with crispy, roasted sweet potatoes and tender, vibrant asparagus. This dish combines naturally sweet and savory elements into a beautifully plated, nutrient-packed meal.

NUTRITION

475kcal
Protein
41.5g
Fat
26.3g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 medium Sweet Potato, cubed

8 Asparagus Spears, trimmed

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into small, even pieces. Toss with a drizzle of olive oil, salt, and pepper.

  • 3

    Place the sweet potatoes on a baking sheet and roast for about 20 minutes, stirring halfway through.

  • 4

    Trim the asparagus by snapping off the woody ends. Toss with a little olive oil, salt, and pepper, and add to the baking sheet during the last 10 minutes of roasting.

  • 5

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

  • 6

    Add the salmon, skin-side down if applicable, and sear for about 3-4 minutes per side until nicely browned and just cooked through.

  • 7

    Plate the salmon alongside a generous serving of roasted sweet potatoes and asparagus. Serve immediately.