Seared Salmon Fillet with Herb-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 Herb-Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herb-Roasted Sweet Potatoes and Asparagus

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with delicately herb-roasted sweet potatoes and crisp asparagus. The dish is elegantly seasoned with garlic, thyme, and rosemary, finished with a touch of olive oil to enhance the natural flavors of each ingredient.

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NUTRITION

540kcal
Protein
39.2g
Fat
24.7g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (170g)

130g Sweet Potato

134g Asparagus

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cut the sweet potato into cubes. Toss with a drizzle of olive oil, minced garlic, chopped fresh thyme and rosemary, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 4

    While the sweet potatoes roast, trim the asparagus and toss lightly with a small amount of olive oil, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper.

  • 6

    Sear the salmon, skin side down first, for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until done (internal temperature reaches 145°F).

  • 7

    In the last 10 minutes of roasting, add the asparagus to the baking sheet with the sweet potatoes.

  • 8

    Plate the seared salmon alongside the herb-roasted sweet potatoes and asparagus. Garnish with extra fresh herbs if desired and serve immediately.

Seared Salmon Fillet with Herb-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 Herb-Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herb-Roasted Sweet Potatoes and Asparagus

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with delicately herb-roasted sweet potatoes and crisp asparagus. The dish is elegantly seasoned with garlic, thyme, and rosemary, finished with a touch of olive oil to enhance the natural flavors of each ingredient.

NUTRITION

540kcal
Protein
39.2g
Fat
24.7g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (170g)

130g Sweet Potato

134g Asparagus

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and cut the sweet potato into cubes. Toss with a drizzle of olive oil, minced garlic, chopped fresh thyme and rosemary, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender and lightly caramelized.

  • 4

    While the sweet potatoes roast, trim the asparagus and toss lightly with a small amount of olive oil, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper.

  • 6

    Sear the salmon, skin side down first, for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until done (internal temperature reaches 145°F).

  • 7

    In the last 10 minutes of roasting, add the asparagus to the baking sheet with the sweet potatoes.

  • 8

    Plate the seared salmon alongside the herb-roasted sweet potatoes and asparagus. Garnish with extra fresh herbs if desired and serve immediately.