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 seared salmon fillet paired with perfectly herb-roasted sweet potatoes and crisp asparagus. This dish brings together a medley of textures and flavors, with the delicate, savory salmon, the earthy sweetness of potatoes, and the bright, fresh notes of asparagus accented by aromatic herbs.

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NUTRITION

586kcal
Protein
49.1g
Fat
31.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet (198g)

1 medium Sweet Potato (114g)

1 cup Asparagus (134g)

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Cube the sweet potato into 1-inch pieces. Toss with half the olive oil, chopped rosemary, thyme, a minced garlic clove, salt, and pepper.

  • 3

    Spread the sweet potato cubes onto the baking sheet and roast in the oven for about 25-30 minutes until tender and lightly caramelized.

  • 4

    While the potatoes roast, trim the asparagus and toss with a little olive oil, salt, and pepper. Place on a separate baking sheet or section of the same sheet during the last 10-12 minutes of potato roasting.

  • 5

    Season the 7 oz salmon fillet with salt and pepper. Preheat a non-stick skillet over medium-high heat. Sear the salmon skin-side down for about 3-4 minutes until crispy, then flip and cook for another 3-4 minutes until desired doneness.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Garnish with a squeeze of fresh lemon if desired, and serve warm.

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 seared salmon fillet paired with perfectly herb-roasted sweet potatoes and crisp asparagus. This dish brings together a medley of textures and flavors, with the delicate, savory salmon, the earthy sweetness of potatoes, and the bright, fresh notes of asparagus accented by aromatic herbs.

NUTRITION

586kcal
Protein
49.1g
Fat
31.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet (198g)

1 medium Sweet Potato (114g)

1 cup Asparagus (134g)

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Cube the sweet potato into 1-inch pieces. Toss with half the olive oil, chopped rosemary, thyme, a minced garlic clove, salt, and pepper.

  • 3

    Spread the sweet potato cubes onto the baking sheet and roast in the oven for about 25-30 minutes until tender and lightly caramelized.

  • 4

    While the potatoes roast, trim the asparagus and toss with a little olive oil, salt, and pepper. Place on a separate baking sheet or section of the same sheet during the last 10-12 minutes of potato roasting.

  • 5

    Season the 7 oz salmon fillet with salt and pepper. Preheat a non-stick skillet over medium-high heat. Sear the salmon skin-side down for about 3-4 minutes until crispy, then flip and cook for another 3-4 minutes until desired doneness.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Garnish with a squeeze of fresh lemon if desired, and serve warm.