Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Enjoy a beautifully seared salmon fillet paired with tender roasted sweet potato cubes and crisp asparagus, all elevated with a tangy Greek yogurt dill sauce. The dish delivers a well-rounded blend of flavors and textures – from the savory, buttery salmon to the natural sweetness of the roasted sweet potato, finished with a bright and creamy sauce.

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NUTRITION

715kcal
Protein
70.9g
Fat
33.9g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

3/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

1 tbsp Fresh Dill

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into even pieces, and trim the ends of the asparagus.

  • 2

    Place the sweet potato cubes and asparagus on a baking sheet, drizzle lightly with a bit of olive oil, and season with salt, pepper, and garlic powder.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes, or until the sweet potatoes are tender and the asparagus are slightly crispy.

  • 4

    While the vegetables roast, pat the salmon fillet dry with paper towels and season generously with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, carefully place the salmon skin-side down (if applicable) and sear for about 4-5 minutes until a golden crust forms.

  • 6

    Flip the salmon carefully and cook for an additional 3-4 minutes, or until the salmon is cooked to your preferred level of doneness.

  • 7

    In a small bowl, mix together the nonfat Greek yogurt, lemon juice, fresh dill, and a pinch of salt to create a refreshing sauce.

  • 8

    Plate the seared salmon alongside the roasted sweet potato and asparagus, and drizzle the yogurt dill sauce over the salmon or serve it on the side.

  • 9

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

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Enjoy a beautifully seared salmon fillet paired with tender roasted sweet potato cubes and crisp asparagus, all elevated with a tangy Greek yogurt dill sauce. The dish delivers a well-rounded blend of flavors and textures – from the savory, buttery salmon to the natural sweetness of the roasted sweet potato, finished with a bright and creamy sauce.

NUTRITION

715kcal
Protein
70.9g
Fat
33.9g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tbsp Olive Oil

3/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

1 tbsp Fresh Dill

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato into even pieces, and trim the ends of the asparagus.

  • 2

    Place the sweet potato cubes and asparagus on a baking sheet, drizzle lightly with a bit of olive oil, and season with salt, pepper, and garlic powder.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes, or until the sweet potatoes are tender and the asparagus are slightly crispy.

  • 4

    While the vegetables roast, pat the salmon fillet dry with paper towels and season generously with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, carefully place the salmon skin-side down (if applicable) and sear for about 4-5 minutes until a golden crust forms.

  • 6

    Flip the salmon carefully and cook for an additional 3-4 minutes, or until the salmon is cooked to your preferred level of doneness.

  • 7

    In a small bowl, mix together the nonfat Greek yogurt, lemon juice, fresh dill, and a pinch of salt to create a refreshing sauce.

  • 8

    Plate the seared salmon alongside the roasted sweet potato and asparagus, and drizzle the yogurt dill sauce over the salmon or serve it on the side.

  • 9

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