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 beautifully balanced dinner featuring a perfectly seared salmon fillet accompanied by tender roasted sweet potato and crisp asparagus, all topped with a refreshing nonfat Greek yogurt drizzle. This dish harmonizes flavors and textures while keeping your meal light and nutritious.

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NUTRITION

399kcal
Protein
38g
Fat
14.4g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

100 grams Sweet Potato

80 grams Asparagus

100 grams Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss in a little olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Trim the asparagus ends, drizzle lightly with olive oil, and season with salt and pepper. Arrange on the baking sheet with the sweet potato.

  • 4

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

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper.

  • 6

    Sear the salmon, skin-side down first if applicable, for about 3-4 minutes per side until the exterior is crisp and the salmon is just cooked through.

  • 7

    Plate the seared salmon alongside the roasted vegetables and drizzle with the nonfat Greek yogurt for a fresh finish.

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 beautifully balanced dinner featuring a perfectly seared salmon fillet accompanied by tender roasted sweet potato and crisp asparagus, all topped with a refreshing nonfat Greek yogurt drizzle. This dish harmonizes flavors and textures while keeping your meal light and nutritious.

NUTRITION

399kcal
Protein
38g
Fat
14.4g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

100 grams Sweet Potato

80 grams Asparagus

100 grams Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss in a little olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Trim the asparagus ends, drizzle lightly with olive oil, and season with salt and pepper. Arrange on the baking sheet with the sweet potato.

  • 4

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

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt and pepper.

  • 6

    Sear the salmon, skin-side down first if applicable, for about 3-4 minutes per side until the exterior is crisp and the salmon is just cooked through.

  • 7

    Plate the seared salmon alongside the roasted vegetables and drizzle with the nonfat Greek yogurt for a fresh finish.