Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

A vibrant, nutrient-packed dinner featuring a perfectly seared 10-ounce wild salmon fillet complemented by tender roasted sweet potato cubes and crisp asparagus. Finished with a drizzle of olive oil and a sprinkle of herbs, this dish delights with its natural sweetness and savory depth, offering a satisfying balance of flavors and textures.

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NUTRITION

663kcal
Protein
65.8g
Fat
36.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

10 oz wild salmon fillet

1 medium sweet potato

1 cup asparagus

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

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PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Trim the asparagus, cutting off the woody ends.

  • 3

    In a bowl, toss the sweet potato cubes and asparagus with olive oil, salt, black pepper, and garlic powder until evenly coated.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.

  • 5

    While the vegetables roast, pat the salmon dry with a paper towel. Season both sides lightly with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down (if fillet has skin) and sear for about 4-5 minutes.

  • 7

    Flip the salmon carefully and cook for an additional 3-4 minutes, or until the fish is just cooked through and flakes easily.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Optionally drizzle a little extra olive oil over the salmon if desired.

  • 9

    Serve immediately and enjoy your balanced, flavor-packed dinner.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

A vibrant, nutrient-packed dinner featuring a perfectly seared 10-ounce wild salmon fillet complemented by tender roasted sweet potato cubes and crisp asparagus. Finished with a drizzle of olive oil and a sprinkle of herbs, this dish delights with its natural sweetness and savory depth, offering a satisfying balance of flavors and textures.

NUTRITION

663kcal
Protein
65.8g
Fat
36.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

10 oz wild salmon fillet

1 medium sweet potato

1 cup asparagus

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Trim the asparagus, cutting off the woody ends.

  • 3

    In a bowl, toss the sweet potato cubes and asparagus with olive oil, salt, black pepper, and garlic powder until evenly coated.

  • 4

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.

  • 5

    While the vegetables roast, pat the salmon dry with a paper towel. Season both sides lightly with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down (if fillet has skin) and sear for about 4-5 minutes.

  • 7

    Flip the salmon carefully and cook for an additional 3-4 minutes, or until the fish is just cooked through and flakes easily.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Optionally drizzle a little extra olive oil over the salmon if desired.

  • 9

    Serve immediately and enjoy your balanced, flavor-packed dinner.