Seared Salmon 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 with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Enjoy a vibrant dinner featuring perfectly seared salmon paired with tender roasted sweet potatoes and crisp asparagus, all elevated by a tangy lemon-greek yogurt drizzle that balances the richness with a refreshing zest.

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NUTRITION

512kcal
Protein
41.7g
Fat
22.9g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the sweet potato cubes and asparagus in olive oil, lemon juice, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 3-4 minutes on each side until a golden crust forms and the salmon is cooked through.

  • 6

    In a small bowl, stir together the Greek yogurt with a pinch of salt, a squeeze of lemon juice, and a dash of pepper.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle the lemon-greek yogurt sauce over the salmon or serve it on the side.

  • 8

    Enjoy your balanced and nourishing dinner!

Seared Salmon 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 with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Asparagus

Enjoy a vibrant dinner featuring perfectly seared salmon paired with tender roasted sweet potatoes and crisp asparagus, all elevated by a tangy lemon-greek yogurt drizzle that balances the richness with a refreshing zest.

NUTRITION

512kcal
Protein
41.7g
Fat
22.9g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the sweet potato cubes and asparagus in olive oil, lemon juice, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 3-4 minutes on each side until a golden crust forms and the salmon is cooked through.

  • 6

    In a small bowl, stir together the Greek yogurt with a pinch of salt, a squeeze of lemon juice, and a dash of pepper.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle the lemon-greek yogurt sauce over the salmon or serve it on the side.

  • 8

    Enjoy your balanced and nourishing dinner!