Seared Salmon with Roasted Beets and Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Beets and Carrots

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Beets and Carrots

Enjoy a beautifully seared salmon paired with earthy roasted beets and carrots, complemented by a zesty basil garlic Greek yogurt sauce. This dish offers a balance of rich flavors and textures, creating a satisfying meal that is both colorful and nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

612kcal
Protein
53.0g
Fat
32.6g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Beets

1 cup Carrots

1 tbsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1 Garlic Clove

2 tbsp Fresh Basil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash and peel the beets and carrots. Cube them into uniform pieces.

  • 3

    Toss the cubed beets and carrots with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

  • 4

    Roast the vegetables in the oven for 25-30 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, season the salmon fillet with salt, pepper, and a little minced garlic.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon fillet for about 3-4 minutes per side until a golden crust forms and the fish is just cooked through.

  • 7

    In a small bowl, combine the nonfat Greek yogurt with finely chopped basil and the remaining minced garlic to create a light, tangy sauce.

  • 8

    Plate the seared salmon with a generous serving of roasted beets and carrots. Drizzle the basil garlic yogurt sauce over the salmon or serve on the side.

  • 9

    Garnish with extra fresh basil if desired and enjoy your balanced, flavor-packed dinner.

Seared Salmon with Roasted Beets and Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Beets and Carrots

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Beets and Carrots

Enjoy a beautifully seared salmon paired with earthy roasted beets and carrots, complemented by a zesty basil garlic Greek yogurt sauce. This dish offers a balance of rich flavors and textures, creating a satisfying meal that is both colorful and nutritious.

NUTRITION

612kcal
Protein
53.0g
Fat
32.6g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Beets

1 cup Carrots

1 tbsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1 Garlic Clove

2 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash and peel the beets and carrots. Cube them into uniform pieces.

  • 3

    Toss the cubed beets and carrots with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

  • 4

    Roast the vegetables in the oven for 25-30 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, season the salmon fillet with salt, pepper, and a little minced garlic.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon fillet for about 3-4 minutes per side until a golden crust forms and the fish is just cooked through.

  • 7

    In a small bowl, combine the nonfat Greek yogurt with finely chopped basil and the remaining minced garlic to create a light, tangy sauce.

  • 8

    Plate the seared salmon with a generous serving of roasted beets and carrots. Drizzle the basil garlic yogurt sauce over the salmon or serve on the side.

  • 9

    Garnish with extra fresh basil if desired and enjoy your balanced, flavor-packed dinner.