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 beautifully balanced dinner featuring a perfectly seared 6‑ounce salmon fillet accompanied by gently roasted sweet potato cubes and crisp asparagus spears. Enhanced with a light drizzle of olive oil and a refreshing dollop of nonfat Greek yogurt, this dish delivers a delightful combination of savory, naturally sweet, and tangy flavors while keeping your macros in check.

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NUTRITION

485kcal
Protein
41g
Fat
22.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cubed Sweet Potato

1 cup Asparagus

1/2 teaspoon Olive Oil

2 tablespoons Plain Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the cubed sweet potato and asparagus with 1/2 teaspoon olive oil, a pinch of salt, and pepper on a baking pan.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and lightly golden.

  • 4

    While the vegetables are roasting, season the salmon fillet with salt and pepper.

  • 5

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

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Top the salmon with 2 tablespoons of plain nonfat Greek yogurt to add a subtle tang to the dish.

  • 7

    Serve immediately and enjoy your balanced, nutrient-packed 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 beautifully balanced dinner featuring a perfectly seared 6‑ounce salmon fillet accompanied by gently roasted sweet potato cubes and crisp asparagus spears. Enhanced with a light drizzle of olive oil and a refreshing dollop of nonfat Greek yogurt, this dish delivers a delightful combination of savory, naturally sweet, and tangy flavors while keeping your macros in check.

NUTRITION

485kcal
Protein
41g
Fat
22.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cubed Sweet Potato

1 cup Asparagus

1/2 teaspoon Olive Oil

2 tablespoons Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the cubed sweet potato and asparagus with 1/2 teaspoon olive oil, a pinch of salt, and pepper on a baking pan.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes until tender and lightly golden.

  • 4

    While the vegetables are roasting, season the salmon fillet with salt and pepper.

  • 5

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

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Top the salmon with 2 tablespoons of plain nonfat Greek yogurt to add a subtle tang to the dish.

  • 7

    Serve immediately and enjoy your balanced, nutrient-packed dinner.