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 simple dinner featuring a tender, pan-seared salmon fillet paired with sweet, roasted sweet potatoes and crisp asparagus. Finished with a delicate sprinkle of hemp seeds, this plate offers a satisfying mix of textures and flavors while keeping it clean and balanced.

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NUTRITION

657kcal
Protein
57.1g
Fat
31.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

2 tbsp Hemp Seeds

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and scrub the sweet potato. Pierce it a few times with a fork and place it on a baking sheet. Roast in the oven for about 35-40 minutes until tender.

  • 3

    While the sweet potato roasts, trim the ends of the asparagus and lightly season with salt and pepper. Set aside.

  • 4

    Pat the salmon fillet dry and season with a pinch of salt and pepper. Using a non-stick pan with a light spray or minimal oil, heat the pan over medium-high heat.

  • 5

    Sear the salmon fillet for about 4-5 minutes on each side until a golden crust forms and the center is just opaque.

  • 6

    In the last 5 minutes of the sweet potato’s roasting time, add the asparagus to the baking sheet to roast alongside it.

  • 7

    Once everything is cooked, plate the salmon alongside the roasted sweet potato and asparagus. Drizzle a tablespoon of fresh lemon juice over the salmon.

  • 8

    Finish by sprinkling hemp seeds over the dish, adding a nutty flavor and a protein boost. 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 simple dinner featuring a tender, pan-seared salmon fillet paired with sweet, roasted sweet potatoes and crisp asparagus. Finished with a delicate sprinkle of hemp seeds, this plate offers a satisfying mix of textures and flavors while keeping it clean and balanced.

NUTRITION

657kcal
Protein
57.1g
Fat
31.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

2 tbsp Hemp Seeds

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash and scrub the sweet potato. Pierce it a few times with a fork and place it on a baking sheet. Roast in the oven for about 35-40 minutes until tender.

  • 3

    While the sweet potato roasts, trim the ends of the asparagus and lightly season with salt and pepper. Set aside.

  • 4

    Pat the salmon fillet dry and season with a pinch of salt and pepper. Using a non-stick pan with a light spray or minimal oil, heat the pan over medium-high heat.

  • 5

    Sear the salmon fillet for about 4-5 minutes on each side until a golden crust forms and the center is just opaque.

  • 6

    In the last 5 minutes of the sweet potato’s roasting time, add the asparagus to the baking sheet to roast alongside it.

  • 7

    Once everything is cooked, plate the salmon alongside the roasted sweet potato and asparagus. Drizzle a tablespoon of fresh lemon juice over the salmon.

  • 8

    Finish by sprinkling hemp seeds over the dish, adding a nutty flavor and a protein boost. Serve immediately.