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 vibrant plate of perfectly seared salmon paired with tender roasted sweet potato and crisp asparagus spears. The lightly seasoned salmon is pan-seared to achieve a delightful crust while remaining juicy on the inside, complemented by the natural sweetness and earthy flavor of roasted sweet potatoes and the bright, fresh taste of asparagus. A drizzle of olive oil and a squeeze of lemon elevate this dish into a well-balanced, nutritious dinner that feels both gourmet and wholesome.

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NUTRITION

482kcal
Protein
41.7g
Fat
26.5g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/4 medium Sweet Potato

3 spears Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and chop the sweet potato into small cubes. Trim the asparagus ends.

  • 3

    Place the sweet potato cubes and asparagus spears on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

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

  • 6

    Sear the salmon skin-side down for about 3-4 minutes until a golden crust forms. Flip and cook for an additional 2-3 minutes, or until the salmon is cooked through but still moist.

  • 7

    Remove the vegetables from the oven. Plate the seared salmon and arrange the roasted sweet potato and asparagus alongside.

  • 8

    Drizzle the salmon with lemon juice before serving for a bright finishing touch.

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 vibrant plate of perfectly seared salmon paired with tender roasted sweet potato and crisp asparagus spears. The lightly seasoned salmon is pan-seared to achieve a delightful crust while remaining juicy on the inside, complemented by the natural sweetness and earthy flavor of roasted sweet potatoes and the bright, fresh taste of asparagus. A drizzle of olive oil and a squeeze of lemon elevate this dish into a well-balanced, nutritious dinner that feels both gourmet and wholesome.

NUTRITION

482kcal
Protein
41.7g
Fat
26.5g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1/4 medium Sweet Potato

3 spears Asparagus

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and chop the sweet potato into small cubes. Trim the asparagus ends.

  • 3

    Place the sweet potato cubes and asparagus spears on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

  • 4

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

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

  • 6

    Sear the salmon skin-side down for about 3-4 minutes until a golden crust forms. Flip and cook for an additional 2-3 minutes, or until the salmon is cooked through but still moist.

  • 7

    Remove the vegetables from the oven. Plate the seared salmon and arrange the roasted sweet potato and asparagus alongside.

  • 8

    Drizzle the salmon with lemon juice before serving for a bright finishing touch.