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 light yet satisfying dinner featuring a perfectly seared 7-ounce salmon fillet, served alongside tender roasted sweet potatoes and crisp asparagus. The dish is elegantly seasoned with salt, pepper, and a hint of olive oil, allowing the natural flavors of the ingredients to shine while aligning with your nutritional goals.

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NUTRITION

487kcal
Protein
43.2g
Fat
23.2g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato

100 grams Asparagus

1/2 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Trim the asparagus by snapping off the woody ends.

  • 3

    Toss the sweet potato and asparagus in a small amount of olive oil, and season with a pinch of salt and black pepper.

  • 4

    Spread the sweet potato and asparagus evenly on a baking sheet. Roast in the preheated oven for about 20-25 minutes, until tender and slightly crisp at the edges.

  • 5

    While the vegetables roast, pat the salmon fillet dry with paper towels. Season both sides lightly with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for 3-4 minutes, then flip and cook for an additional 3-4 minutes, or until the salmon is just cooked through.

  • 7

    Plate the seared salmon with a 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 light yet satisfying dinner featuring a perfectly seared 7-ounce salmon fillet, served alongside tender roasted sweet potatoes and crisp asparagus. The dish is elegantly seasoned with salt, pepper, and a hint of olive oil, allowing the natural flavors of the ingredients to shine while aligning with your nutritional goals.

NUTRITION

487kcal
Protein
43.2g
Fat
23.2g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

100 grams Sweet Potato

100 grams Asparagus

1/2 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Trim the asparagus by snapping off the woody ends.

  • 3

    Toss the sweet potato and asparagus in a small amount of olive oil, and season with a pinch of salt and black pepper.

  • 4

    Spread the sweet potato and asparagus evenly on a baking sheet. Roast in the preheated oven for about 20-25 minutes, until tender and slightly crisp at the edges.

  • 5

    While the vegetables roast, pat the salmon fillet dry with paper towels. Season both sides lightly with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for 3-4 minutes, then flip and cook for an additional 3-4 minutes, or until the salmon is just cooked through.

  • 7

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