Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Enjoy a vibrant dinner featuring a perfectly seared salmon fillet, accompanied by tender roasted sweet potato and crisp asparagus, all enhanced by a light and tangy Greek yogurt dill sauce. This dish marries delicate sea flavors with earthy vegetables, creating a satisfying meal that's both nutritious and delicious.

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NUTRITION

577kcal
Protein
55.6g
Fat
26.4g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet (198g)

100g Sweet Potato

100g Asparagus

1/3 cup Nonfat Greek Yogurt (51g)

1/2 tsp Olive Oil

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Cut the sweet potato into 1/2-inch cubes and trim the woody ends of the asparagus.

  • 3

    Toss the sweet potato and asparagus with a light spray of olive oil (or the measured olive oil), salt, and pepper. Spread them evenly on the baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, or until tender and slightly crisp on the edges.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin side down first if applicable, about 3-4 minutes per side until a golden crust forms and the salmon is just cooked through.

  • 7

    In a small bowl, mix the nonfat Greek yogurt with lemon juice and chopped fresh dill to create a light, tangy sauce.

  • 8

    Plate the seared salmon alongside the roasted sweet potato and asparagus, and drizzle the yogurt dill sauce over the top or serve it on the side.

  • 9

    Enjoy your nutrient-packed dinner that balances lean protein with vibrant, roasted vegetables.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Asparagus

Enjoy a vibrant dinner featuring a perfectly seared salmon fillet, accompanied by tender roasted sweet potato and crisp asparagus, all enhanced by a light and tangy Greek yogurt dill sauce. This dish marries delicate sea flavors with earthy vegetables, creating a satisfying meal that's both nutritious and delicious.

NUTRITION

577kcal
Protein
55.6g
Fat
26.4g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet (198g)

100g Sweet Potato

100g Asparagus

1/3 cup Nonfat Greek Yogurt (51g)

1/2 tsp Olive Oil

1 tbsp Fresh Dill

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Cut the sweet potato into 1/2-inch cubes and trim the woody ends of the asparagus.

  • 3

    Toss the sweet potato and asparagus with a light spray of olive oil (or the measured olive oil), salt, and pepper. Spread them evenly on the baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, or until tender and slightly crisp on the edges.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin side down first if applicable, about 3-4 minutes per side until a golden crust forms and the salmon is just cooked through.

  • 7

    In a small bowl, mix the nonfat Greek yogurt with lemon juice and chopped fresh dill to create a light, tangy sauce.

  • 8

    Plate the seared salmon alongside the roasted sweet potato and asparagus, and drizzle the yogurt dill sauce over the top or serve it on the side.

  • 9

    Enjoy your nutrient-packed dinner that balances lean protein with vibrant, roasted vegetables.