Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Enjoy a beautifully seared salmon fillet paired with tender roasted sweet potatoes and crisp asparagus, all elevated by a zesty Greek yogurt herb sauce. This dish not only delights the palate with its mix of savory, sweet, and tangy flavors, but it also meets your protein and calorie goals for a hearty, healthful dinner.

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NUTRITION

646kcal
Protein
67.4g
Fat
32.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

8 Asparagus Spears

0.75 cup Plain Nonfat Greek Yogurt

1 tbsp Olive Oil (for salmon)

1 tsp Olive Oil (for vegetables)

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Toss them with 1 teaspoon olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Snap off the woody ends of the asparagus and toss them with a pinch of salt, pepper, and a drizzle of olive oil. Arrange on the same or separate baking sheet.

  • 4

    Roast the sweet potatoes and asparagus in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, season the 8 oz salmon fillet with salt and pepper on both sides.

  • 6

    Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once shimmering, place the salmon skin-side down (if applicable) and sear for about 4 minutes until a golden crust forms. Flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 7

    In a small bowl, combine 0.75 cup plain nonfat Greek yogurt, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh dill. Mix well and season with a pinch of salt and pepper to create a light herb sauce.

  • 8

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

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Asparagus

Enjoy a beautifully seared salmon fillet paired with tender roasted sweet potatoes and crisp asparagus, all elevated by a zesty Greek yogurt herb sauce. This dish not only delights the palate with its mix of savory, sweet, and tangy flavors, but it also meets your protein and calorie goals for a hearty, healthful dinner.

NUTRITION

646kcal
Protein
67.4g
Fat
32.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

8 Asparagus Spears

0.75 cup Plain Nonfat Greek Yogurt

1 tbsp Olive Oil (for salmon)

1 tsp Olive Oil (for vegetables)

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Toss them with 1 teaspoon olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Snap off the woody ends of the asparagus and toss them with a pinch of salt, pepper, and a drizzle of olive oil. Arrange on the same or separate baking sheet.

  • 4

    Roast the sweet potatoes and asparagus in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, season the 8 oz salmon fillet with salt and pepper on both sides.

  • 6

    Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once shimmering, place the salmon skin-side down (if applicable) and sear for about 4 minutes until a golden crust forms. Flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 7

    In a small bowl, combine 0.75 cup plain nonfat Greek yogurt, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh dill. Mix well and season with a pinch of salt and pepper to create a light herb sauce.

  • 8

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