Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus with Greek Yogurt Dill Sauce

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 with Greek Yogurt Dill Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus with Greek Yogurt Dill Sauce

Enjoy a vibrant dinner featuring a perfectly seared salmon fillet paired with roasted sweet potatoes and tender asparagus, finished with a refreshing Greek yogurt dill sauce. The dish boasts a harmonious blend of textures and flavors that not only satisfy your palate but also align with your nutritional goals.

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NUTRITION

682kcal
Protein
73.1g
Fat
26.4g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

10 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1/2 cup Nonfat Greek Yogurt

2 tsp Olive Oil

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and prickle the sweet potato with a fork and roast on a baking sheet for about 25-30 minutes until tender.

  • 2

    While the sweet potato roasts, trim the asparagus and toss with 1 tsp olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 10-12 minutes.

  • 3

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a nonstick skillet over medium-high heat. Sear the salmon, skin side down if applicable, for about 4-5 minutes, then flip and cook for an additional 3-4 minutes until the fish is just cooked through and has a golden crust.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with fresh dill and lemon juice. Adjust seasoning with salt and pepper to taste.

  • 5

    Plate the seared salmon with the roasted sweet potato (slice it open) and asparagus. Drizzle the Greek yogurt dill sauce over the salmon or serve it on the side.

  • 6

    Enjoy your balanced and flavorful dinner!

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus with Greek Yogurt Dill Sauce

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 with Greek Yogurt Dill Sauce

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus with Greek Yogurt Dill Sauce

Enjoy a vibrant dinner featuring a perfectly seared salmon fillet paired with roasted sweet potatoes and tender asparagus, finished with a refreshing Greek yogurt dill sauce. The dish boasts a harmonious blend of textures and flavors that not only satisfy your palate but also align with your nutritional goals.

NUTRITION

682kcal
Protein
73.1g
Fat
26.4g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

10 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

1/2 cup Nonfat Greek Yogurt

2 tsp Olive Oil

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and prickle the sweet potato with a fork and roast on a baking sheet for about 25-30 minutes until tender.

  • 2

    While the sweet potato roasts, trim the asparagus and toss with 1 tsp olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 10-12 minutes.

  • 3

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a nonstick skillet over medium-high heat. Sear the salmon, skin side down if applicable, for about 4-5 minutes, then flip and cook for an additional 3-4 minutes until the fish is just cooked through and has a golden crust.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with fresh dill and lemon juice. Adjust seasoning with salt and pepper to taste.

  • 5

    Plate the seared salmon with the roasted sweet potato (slice it open) and asparagus. Drizzle the Greek yogurt dill sauce over the salmon or serve it on the side.

  • 6

    Enjoy your balanced and flavorful dinner!