Seared Salmon Fillet with Roasted Sweet Potatoes, Asparagus, and Edamame

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, Asparagus, and Edamame

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes, Asparagus, and Edamame

Enjoy a vibrant plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potatoes and asparagus, complemented by a protein-boosting side of edamame. The dish is accentuated with a light olive oil drizzle and fresh lemon, delivering a satisfying balance of flavors and textures while supporting your healthy lifestyle.

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NUTRITION

523kcal
Protein
43.1g
Fat
26.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (170g)

1/2 medium Sweet Potato (60g)

1 cup Asparagus (134g)

1/4 cup Shelled Edamame (40g)

1 tsp Olive Oil

1/4 Lemon

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Trim the asparagus ends.

  • 3

    Toss the sweet potato cubes and asparagus with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon, skin-side down first if applicable, for about 3-4 minutes per side until cooked through and a crispy exterior forms.

  • 7

    Warm the shelled edamame in the microwave or on the stovetop for 2-3 minutes until heated through.

  • 8

    Squeeze fresh lemon juice over the seared salmon and plate alongside the roasted vegetables and edamame.

  • 9

    Serve immediately and enjoy your balanced, nutrient-dense dinner.

Seared Salmon Fillet with Roasted Sweet Potatoes, Asparagus, and Edamame

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, Asparagus, and Edamame

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes, Asparagus, and Edamame

Enjoy a vibrant plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potatoes and asparagus, complemented by a protein-boosting side of edamame. The dish is accentuated with a light olive oil drizzle and fresh lemon, delivering a satisfying balance of flavors and textures while supporting your healthy lifestyle.

NUTRITION

523kcal
Protein
43.1g
Fat
26.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet (170g)

1/2 medium Sweet Potato (60g)

1 cup Asparagus (134g)

1/4 cup Shelled Edamame (40g)

1 tsp Olive Oil

1/4 Lemon

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Trim the asparagus ends.

  • 3

    Toss the sweet potato cubes and asparagus with olive oil, salt, and pepper, and spread them on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon, skin-side down first if applicable, for about 3-4 minutes per side until cooked through and a crispy exterior forms.

  • 7

    Warm the shelled edamame in the microwave or on the stovetop for 2-3 minutes until heated through.

  • 8

    Squeeze fresh lemon juice over the seared salmon and plate alongside the roasted vegetables and edamame.

  • 9

    Serve immediately and enjoy your balanced, nutrient-dense dinner.