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 beautifully seared salmon fillet paired with tender roasted sweet potatoes and crisp asparagus. This dish features perfectly cooked salmon with a slight golden crust, complemented by the natural sweetness of roasted potatoes and the fresh snap of asparagus, creating a balanced and satisfying meal ideal for clean eating.

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NUTRITION

506kcal
Protein
40.6g
Fat
25.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet (184g)

100g Sweet Potato, cubed

5 Asparagus Spears (67g)

1/2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into 1-inch pieces. Toss with a pinch of salt and a drizzle of olive oil. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potatoes in the preheated oven for about 20-25 minutes, until tender and lightly caramelized.

  • 4

    While the sweet potatoes roast, prepare the asparagus by trimming the woody ends. Toss lightly with salt, pepper, and a few drops of olive oil.

  • 5

    Season the salmon fillet on both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the salmon skin-side down first (if skin-on) and sear for about 3-4 minutes until a golden crust forms. Flip the salmon and cook for another 2-3 minutes depending on thickness, until just cooked through.

  • 7

    In the last 5 minutes of the sweet potato roasting, add the asparagus to the baking sheet to roast slightly, ensuring they remain crisp.

  • 8

    Plate the seared salmon with 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

Enjoy a beautifully seared salmon fillet paired with tender roasted sweet potatoes and crisp asparagus. This dish features perfectly cooked salmon with a slight golden crust, complemented by the natural sweetness of roasted potatoes and the fresh snap of asparagus, creating a balanced and satisfying meal ideal for clean eating.

NUTRITION

506kcal
Protein
40.6g
Fat
25.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet (184g)

100g Sweet Potato, cubed

5 Asparagus Spears (67g)

1/2 tsp 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 1-inch pieces. Toss with a pinch of salt and a drizzle of olive oil. Spread evenly on a baking sheet.

  • 3

    Roast the sweet potatoes in the preheated oven for about 20-25 minutes, until tender and lightly caramelized.

  • 4

    While the sweet potatoes roast, prepare the asparagus by trimming the woody ends. Toss lightly with salt, pepper, and a few drops of olive oil.

  • 5

    Season the salmon fillet on both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the salmon skin-side down first (if skin-on) and sear for about 3-4 minutes until a golden crust forms. Flip the salmon and cook for another 2-3 minutes depending on thickness, until just cooked through.

  • 7

    In the last 5 minutes of the sweet potato roasting, add the asparagus to the baking sheet to roast slightly, ensuring they remain crisp.

  • 8

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