Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Delight in a vibrant plate of seared salmon paired with naturally sweet roasted sweet potato and crisp asparagus, all elevated by a drizzle of extra virgin olive oil. This dish offers a balanced harmony of flavors—rich, savory fish contrasted with the gentle sweetness of the potato and the earthy taste of asparagus, making it both a satisfying and nutrient-dense meal.

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NUTRITION

450kcal
Protein
39.3g
Fat
22.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Peel (if desired) and chop the sweet potato into 1-inch cubes.

  • 3

    Trim the asparagus ends and place them on a baking sheet along with the sweet potato cubes.

  • 4

    Drizzle the vegetables with olive oil, and season with salt and pepper. Toss to coat evenly.

  • 5

    Roast the sweet potato and asparagus in the oven for 20-25 minutes, or until tender and slightly caramelized.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for an additional 3-4 minutes, adjusting the time to achieve your preferred doneness.

  • 9

    Plate the seared salmon alongside the roasted sweet potato and asparagus, and serve immediately.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Delight in a vibrant plate of seared salmon paired with naturally sweet roasted sweet potato and crisp asparagus, all elevated by a drizzle of extra virgin olive oil. This dish offers a balanced harmony of flavors—rich, savory fish contrasted with the gentle sweetness of the potato and the earthy taste of asparagus, making it both a satisfying and nutrient-dense meal.

NUTRITION

450kcal
Protein
39.3g
Fat
22.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Peel (if desired) and chop the sweet potato into 1-inch cubes.

  • 3

    Trim the asparagus ends and place them on a baking sheet along with the sweet potato cubes.

  • 4

    Drizzle the vegetables with olive oil, and season with salt and pepper. Toss to coat evenly.

  • 5

    Roast the sweet potato and asparagus in the oven for 20-25 minutes, or until tender and slightly caramelized.

  • 6

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

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for an additional 3-4 minutes, adjusting the time to achieve your preferred doneness.

  • 9

    Plate the seared salmon alongside the roasted sweet potato and asparagus, and serve immediately.