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

Enjoy a vibrant dinner featuring a perfectly seared 7-ounce salmon fillet, roasted sweet potatoes, and tender asparagus, all elevated with a refreshing lemon dill nonfat Greek yogurt sauce. This meal combines rich flavors and textures for a balanced and satisfying plate.

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NUTRITION

695kcal
Protein
59.3g
Fat
34.5g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 large Sweet Potato (approx 200g)

100 g Asparagus

1 tbsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Fresh Dill

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into 1-inch cubes. Trim the asparagus by snapping off the woody ends.

  • 2

    Toss the sweet potato cubes and asparagus with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat the salmon fillet dry with paper towels. Season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for about 4-5 minutes. Flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with lemon juice and fresh dill. Adjust seasoning with a pinch of salt if desired.

  • 7

    Plate the seared salmon fillet alongside the roasted sweet potatoes and asparagus. Drizzle the lemon dill yogurt sauce over the salmon or serve on the side.

  • 8

    Enjoy your balanced dinner packed with protein and wholesome flavors!

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

Enjoy a vibrant dinner featuring a perfectly seared 7-ounce salmon fillet, roasted sweet potatoes, and tender asparagus, all elevated with a refreshing lemon dill nonfat Greek yogurt sauce. This meal combines rich flavors and textures for a balanced and satisfying plate.

NUTRITION

695kcal
Protein
59.3g
Fat
34.5g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 large Sweet Potato (approx 200g)

100 g Asparagus

1 tbsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Fresh Dill

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into 1-inch cubes. Trim the asparagus by snapping off the woody ends.

  • 2

    Toss the sweet potato cubes and asparagus with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, pat the salmon fillet dry with paper towels. Season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for about 4-5 minutes. Flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with lemon juice and fresh dill. Adjust seasoning with a pinch of salt if desired.

  • 7

    Plate the seared salmon fillet alongside the roasted sweet potatoes and asparagus. Drizzle the lemon dill yogurt sauce over the salmon or serve on the side.

  • 8

    Enjoy your balanced dinner packed with protein and wholesome flavors!