Seared Salmon with Roasted Asparagus and Sweet Potato Mash

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

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with vibrant, roasted asparagus and a creamy sweet potato mash, all elevated with a tangy Greek yogurt drizzle. The dish offers a delightful mix of textures and flavors – from the crispy skin of the salmon to the velvety mash and the crisp, charred asparagus.

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NUTRITION

519kcal
Protein
56.0g
Fat
17.9g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet (213g)

1 medium Sweet Potato (130g)

1 cup Asparagus (134g)

1/3 cup Nonfat Greek Yogurt (80g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and cube the sweet potato. Boil in water until tender, about 15 minutes, then mash with a pinch of salt and pepper.

  • 3

    Trim the asparagus and toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 4

    While the vegetables are roasting, pat the salmon dry and season with salt and pepper. Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil.

  • 5

    Place the salmon fillet skin-side down in the skillet. Sear for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until just cooked through.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with lemon juice, a pinch of salt, and pepper to create a light, tangy sauce.

  • 7

    Plate the dish by placing a serving of sweet potato mash and roasted asparagus alongside the salmon. Drizzle the yogurt-lemon sauce over or serve on the side.

  • 8

    Garnish with an extra squeeze of lemon if desired and serve immediately.

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

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

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Sweet Potato Mash

Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with vibrant, roasted asparagus and a creamy sweet potato mash, all elevated with a tangy Greek yogurt drizzle. The dish offers a delightful mix of textures and flavors – from the crispy skin of the salmon to the velvety mash and the crisp, charred asparagus.

NUTRITION

519kcal
Protein
56.0g
Fat
17.9g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet (213g)

1 medium Sweet Potato (130g)

1 cup Asparagus (134g)

1/3 cup Nonfat Greek Yogurt (80g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Peel and cube the sweet potato. Boil in water until tender, about 15 minutes, then mash with a pinch of salt and pepper.

  • 3

    Trim the asparagus and toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 4

    While the vegetables are roasting, pat the salmon dry and season with salt and pepper. Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil.

  • 5

    Place the salmon fillet skin-side down in the skillet. Sear for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until just cooked through.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with lemon juice, a pinch of salt, and pepper to create a light, tangy sauce.

  • 7

    Plate the dish by placing a serving of sweet potato mash and roasted asparagus alongside the salmon. Drizzle the yogurt-lemon sauce over or serve on the side.

  • 8

    Garnish with an extra squeeze of lemon if desired and serve immediately.