Seared Salmon 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 with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Enjoy a vibrant plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potato and asparagus, enhanced by a refreshing Greek yogurt dill sauce for an extra boost of protein and flavor.

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NUTRITION

654kcal
Protein
61.9g
Fat
27.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato, toss with a pinch of salt, pepper, and half of the olive oil, then roast on a baking sheet for 20-25 minutes until tender.

  • 3

    Trim the asparagus ends and toss with the remaining olive oil, salt, and pepper. Add to the oven during the last 10 minutes of the sweet potato roasting.

  • 4

    Season the salmon fillet with salt and pepper. Heat a skillet over medium-high heat and sear the salmon for about 4-5 minutes per side until it develops a golden crust and is cooked to your liking.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, fresh dill, and lemon juice to prepare a light, refreshing sauce.

  • 6

    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.

Seared Salmon 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 with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Asparagus

Enjoy a vibrant plate featuring a perfectly seared salmon fillet paired with tender roasted sweet potato and asparagus, enhanced by a refreshing Greek yogurt dill sauce for an extra boost of protein and flavor.

NUTRITION

654kcal
Protein
61.9g
Fat
27.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1 tsp Olive Oil

1/2 cup Nonfat Greek Yogurt

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato, toss with a pinch of salt, pepper, and half of the olive oil, then roast on a baking sheet for 20-25 minutes until tender.

  • 3

    Trim the asparagus ends and toss with the remaining olive oil, salt, and pepper. Add to the oven during the last 10 minutes of the sweet potato roasting.

  • 4

    Season the salmon fillet with salt and pepper. Heat a skillet over medium-high heat and sear the salmon for about 4-5 minutes per side until it develops a golden crust and is cooked to your liking.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, fresh dill, and lemon juice to prepare a light, refreshing sauce.

  • 6

    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.