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 beautifully balanced dinner of perfectly seared salmon paired with tender roasted sweet potatoes and crisp asparagus, all finished with a tangy Greek yogurt lemon sauce. This dish combines the luxury of heart-healthy fats with nutrient-rich vegetables, making it a satisfying meal that meets your protein and calorie goals.

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NUTRITION

740kcal
Protein
67.5g
Fat
36.5g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

0.75 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and cube the sweet potato into bite-sized pieces, and trim the woody ends off the asparagus.

  • 2

    Toss the sweet potato and asparagus in a bowl with olive oil, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon, skin-side down first, for about 4-5 minutes each side, depending on thickness, until cooked through and nicely browned.

  • 5

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

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle the lemon yogurt sauce over the salmon or serve on the side.

  • 7

    Garnish with extra lemon wedges if desired and serve immediately.

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 beautifully balanced dinner of perfectly seared salmon paired with tender roasted sweet potatoes and crisp asparagus, all finished with a tangy Greek yogurt lemon sauce. This dish combines the luxury of heart-healthy fats with nutrient-rich vegetables, making it a satisfying meal that meets your protein and calorie goals.

NUTRITION

740kcal
Protein
67.5g
Fat
36.5g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

0.75 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and cube the sweet potato into bite-sized pieces, and trim the woody ends off the asparagus.

  • 2

    Toss the sweet potato and asparagus in a bowl with olive oil, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon, skin-side down first, for about 4-5 minutes each side, depending on thickness, until cooked through and nicely browned.

  • 5

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

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus, then drizzle the lemon yogurt sauce over the salmon or serve on the side.

  • 7

    Garnish with extra lemon wedges if desired and serve immediately.