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 accompanied by tender roasted sweet potatoes and crisp asparagus. The dish is finished with a refreshing lemon-dill Greek yogurt sauce to brighten flavors without overpowering the natural taste of each ingredient.

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NUTRITION

479kcal
Protein
41.0g
Fat
22.9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

½ medium Sweet Potato (approx. 100g)

6 Asparagus spears (approx. 80g)

1 tsp Olive Oil

¼ cup Plain Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the sweet potato halves and asparagus in half of the olive oil and season with salt and pepper.

  • 2

    Place the sweet potatoes on a baking sheet and roast for about 25-30 minutes, turning halfway through. Add the asparagus during the last 10-12 minutes of roasting.

  • 3

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a pan over medium-high heat. Sear the salmon for about 3 minutes per side, or until the exterior is golden and the fish is cooked through.

  • 4

    For the yogurt sauce, combine the Greek yogurt, lemon juice, and chopped dill in a small bowl. Mix well and adjust seasonings to your preference.

  • 5

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Drizzle or serve the yogurt sauce on the side.

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 accompanied by tender roasted sweet potatoes and crisp asparagus. The dish is finished with a refreshing lemon-dill Greek yogurt sauce to brighten flavors without overpowering the natural taste of each ingredient.

NUTRITION

479kcal
Protein
41.0g
Fat
22.9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

½ medium Sweet Potato (approx. 100g)

6 Asparagus spears (approx. 80g)

1 tsp Olive Oil

¼ cup Plain Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the sweet potato halves and asparagus in half of the olive oil and season with salt and pepper.

  • 2

    Place the sweet potatoes on a baking sheet and roast for about 25-30 minutes, turning halfway through. Add the asparagus during the last 10-12 minutes of roasting.

  • 3

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a pan over medium-high heat. Sear the salmon for about 3 minutes per side, or until the exterior is golden and the fish is cooked through.

  • 4

    For the yogurt sauce, combine the Greek yogurt, lemon juice, and chopped dill in a small bowl. Mix well and adjust seasonings to your preference.

  • 5

    Plate the seared salmon alongside the roasted sweet potatoes and asparagus. Drizzle or serve the yogurt sauce on the side.