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 vibrant plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potatoes and crisp asparagus, finished with a light, tangy nonfat Greek yogurt drizzle to amplify the bright citrusy notes.

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NUTRITION

504kcal
Protein
42.5g
Fat
22.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into 1-inch pieces. Toss with half the olive oil, salt, and pepper. Spread on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, trim the asparagus ends. Toss asparagus with a drizzle of olive oil, salt, and pepper. Place on a separate baking sheet and roast during the last 10 minutes of the sweet potato’s roasting time.

  • 5

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil. Sear the salmon skin-side down for about 3-4 minutes, then flip and cook for an additional 3-4 minutes until cooked through but still moist.

  • 6

    In a small bowl, combine the nonfat Greek yogurt and lemon juice to create a light, tangy drizzle.

  • 7

    Plate the seared salmon with roasted sweet potatoes and asparagus. Drizzle the yogurt mixture over the salmon and garnish with a squeeze of fresh lemon if desired. Serve immediately.

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 vibrant plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potatoes and crisp asparagus, finished with a light, tangy nonfat Greek yogurt drizzle to amplify the bright citrusy notes.

NUTRITION

504kcal
Protein
42.5g
Fat
22.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1/4 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into 1-inch pieces. Toss with half the olive oil, salt, and pepper. Spread on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, trim the asparagus ends. Toss asparagus with a drizzle of olive oil, salt, and pepper. Place on a separate baking sheet and roast during the last 10 minutes of the sweet potato’s roasting time.

  • 5

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil. Sear the salmon skin-side down for about 3-4 minutes, then flip and cook for an additional 3-4 minutes until cooked through but still moist.

  • 6

    In a small bowl, combine the nonfat Greek yogurt and lemon juice to create a light, tangy drizzle.

  • 7

    Plate the seared salmon with roasted sweet potatoes and asparagus. Drizzle the yogurt mixture over the salmon and garnish with a squeeze of fresh lemon if desired. Serve immediately.