Seared Salmon 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 with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Enjoy a perfectly seared salmon fillet paired with lightly roasted sweet potatoes and tender asparagus. This plate delivers a harmonious blend of savory flavors and subtle sweetness, with a crisp, caramelized exterior and a tender, flaky interior.

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NUTRITION

502kcal
Protein
37.4g
Fat
31.3g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Sweet Potato

6 spears Asparagus

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the sweet potato into cubes. Trim the woody ends of the asparagus.

  • 3

    Toss the sweet potato cubes and asparagus in 1 tsp olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, stirring halfway through for even caramelization.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat and add the remaining 1 tsp of olive oil.

  • 6

    Season the salmon fillet with salt and pepper. Once the oil is shimmering, place the salmon skin-side down and sear for about 4 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes until desired doneness is reached.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Serve immediately.

Seared Salmon 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 with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Enjoy a perfectly seared salmon fillet paired with lightly roasted sweet potatoes and tender asparagus. This plate delivers a harmonious blend of savory flavors and subtle sweetness, with a crisp, caramelized exterior and a tender, flaky interior.

NUTRITION

502kcal
Protein
37.4g
Fat
31.3g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1/2 medium Sweet Potato

6 spears Asparagus

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the sweet potato into cubes. Trim the woody ends of the asparagus.

  • 3

    Toss the sweet potato cubes and asparagus in 1 tsp olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the preheated oven for about 20-25 minutes, stirring halfway through for even caramelization.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat and add the remaining 1 tsp of olive oil.

  • 6

    Season the salmon fillet with salt and pepper. Once the oil is shimmering, place the salmon skin-side down and sear for about 4 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for an additional 3-4 minutes until desired doneness is reached.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Serve immediately.