Seared Salmon 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 with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Enjoy a beautifully balanced dinner featuring a tender seared salmon fillet complemented by sweet roasted sweet potato and crisp asparagus. Each bite is enhanced with a light drizzle of olive oil and a burst of lemon, merging vibrant flavors with clean ingredients.

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NUTRITION

454kcal
Protein
39.1g
Fat
24.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

2 tsp Extra Virgin Olive Oil

1/2 medium Sweet Potato

1 cup Asparagus

A squeeze of Lemon

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and cube the sweet potato into bite-size pieces and trim the asparagus. Toss both in 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20 minutes. Add the asparagus for the last 10 minutes of roasting.

  • 4

    While the vegetables roast, pat the salmon dry, season with salt and pepper, and drizzle with the remaining olive oil.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon skin-side down for about 3-4 minutes until a crispy crust forms.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes, or until the internal temperature reaches 145°F.

  • 7

    Transfer the seared salmon to a plate, squeeze a little lemon over top, and serve alongside the roasted sweet potato and asparagus.

Seared Salmon 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 with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Enjoy a beautifully balanced dinner featuring a tender seared salmon fillet complemented by sweet roasted sweet potato and crisp asparagus. Each bite is enhanced with a light drizzle of olive oil and a burst of lemon, merging vibrant flavors with clean ingredients.

NUTRITION

454kcal
Protein
39.1g
Fat
24.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

2 tsp Extra Virgin Olive Oil

1/2 medium Sweet Potato

1 cup Asparagus

A squeeze of Lemon

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and cube the sweet potato into bite-size pieces and trim the asparagus. Toss both in 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20 minutes. Add the asparagus for the last 10 minutes of roasting.

  • 4

    While the vegetables roast, pat the salmon dry, season with salt and pepper, and drizzle with the remaining olive oil.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon skin-side down for about 3-4 minutes until a crispy crust forms.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes, or until the internal temperature reaches 145°F.

  • 7

    Transfer the seared salmon to a plate, squeeze a little lemon over top, and serve alongside the roasted sweet potato and asparagus.