Seared Salmon with Roasted Sweet Potato 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 Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Enjoy a vibrant plate of perfectly seared salmon paired with tender roasted sweet potato cubes and crisp asparagus spears. Finished with a light, tangy Greek yogurt drizzle, this meal offers an enticing mix of savory and fresh flavors, ideal for a wholesome dinner.

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NUTRITION

463kcal
Protein
42.8g
Fat
20.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 ounce Salmon Fillet (170g)

120 grams Sweet Potato, cubed

5 spears Asparagus

1 tsp Olive Oil

50 grams Greek Yogurt

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the cubed sweet potato with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper.

  • 4

    Sear the salmon for about 3-4 minutes on each side, or until a crispy crust forms and the fish is just cooked through.

  • 5

    In the last 5 minutes of roasting, add the asparagus spears (lightly tossed with a bit of olive oil, salt, and pepper) to the baking sheet to soften while retaining their crunch.

  • 6

    Plate the salmon, arrange the roasted sweet potato and asparagus on the side, and drizzle with a dollop of Greek yogurt for a bright, tangy finish.

Seared Salmon with Roasted Sweet Potato 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 Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Enjoy a vibrant plate of perfectly seared salmon paired with tender roasted sweet potato cubes and crisp asparagus spears. Finished with a light, tangy Greek yogurt drizzle, this meal offers an enticing mix of savory and fresh flavors, ideal for a wholesome dinner.

NUTRITION

463kcal
Protein
42.8g
Fat
20.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 ounce Salmon Fillet (170g)

120 grams Sweet Potato, cubed

5 spears Asparagus

1 tsp Olive Oil

50 grams Greek Yogurt

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the cubed sweet potato with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper.

  • 4

    Sear the salmon for about 3-4 minutes on each side, or until a crispy crust forms and the fish is just cooked through.

  • 5

    In the last 5 minutes of roasting, add the asparagus spears (lightly tossed with a bit of olive oil, salt, and pepper) to the baking sheet to soften while retaining their crunch.

  • 6

    Plate the salmon, arrange the roasted sweet potato and asparagus on the side, and drizzle with a dollop of Greek yogurt for a bright, tangy finish.