Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Enjoy a delicious dinner where a perfectly seared 6 oz salmon fillet melds with vibrant roasted asparagus and a silky sweet potato mash enriched with a smooth dollop of nonfat Greek yogurt. A squeeze of lemon and a drizzle of olive oil elevate the flavors, making for a balanced and satisfying meal that’s both nutritious and palate-pleasing.

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NUTRITION

491kcal
Protein
44.8g
Fat
20.7g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

6 Asparagus Spears

1 medium Sweet Potato

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Lemon Wedge

Salt and Pepper to taste

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) for roasting the asparagus and sweet potato.

  • 2

    Peel and cube the sweet potato and toss with a pinch of salt, pepper, and a dash of garlic powder. Spread on a baking sheet.

  • 3

    Trim the asparagus and place them on a separate baking tray. Drizzle lightly with olive oil and season with salt and a little garlic powder.

  • 4

    Roast the sweet potato cubes for about 20-25 minutes until tender. Roast asparagus for about 10-15 minutes until crisp-tender.

  • 5

    While the vegetables roast, season the salmon fillet with salt, pepper, and a light dusting of garlic powder.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the salmon, skin-side down if applicable, and sear for about 3-4 minutes per side until the salmon is cooked through and has a nice crust.

  • 7

    Once the sweet potato is soft, transfer to a bowl and mash with the nonfat Greek yogurt until smooth. Adjust seasoning with salt and pepper as needed.

  • 8

    Plate the salmon on a serving dish, add the roasted asparagus on the side, and top with a generous portion of sweet potato mash. Squeeze a lemon wedge over the salmon before serving.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash

Enjoy a delicious dinner where a perfectly seared 6 oz salmon fillet melds with vibrant roasted asparagus and a silky sweet potato mash enriched with a smooth dollop of nonfat Greek yogurt. A squeeze of lemon and a drizzle of olive oil elevate the flavors, making for a balanced and satisfying meal that’s both nutritious and palate-pleasing.

NUTRITION

491kcal
Protein
44.8g
Fat
20.7g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

6 Asparagus Spears

1 medium Sweet Potato

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Lemon Wedge

Salt and Pepper to taste

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) for roasting the asparagus and sweet potato.

  • 2

    Peel and cube the sweet potato and toss with a pinch of salt, pepper, and a dash of garlic powder. Spread on a baking sheet.

  • 3

    Trim the asparagus and place them on a separate baking tray. Drizzle lightly with olive oil and season with salt and a little garlic powder.

  • 4

    Roast the sweet potato cubes for about 20-25 minutes until tender. Roast asparagus for about 10-15 minutes until crisp-tender.

  • 5

    While the vegetables roast, season the salmon fillet with salt, pepper, and a light dusting of garlic powder.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the salmon, skin-side down if applicable, and sear for about 3-4 minutes per side until the salmon is cooked through and has a nice crust.

  • 7

    Once the sweet potato is soft, transfer to a bowl and mash with the nonfat Greek yogurt until smooth. Adjust seasoning with salt and pepper as needed.

  • 8

    Plate the salmon on a serving dish, add the roasted asparagus on the side, and top with a generous portion of sweet potato mash. Squeeze a lemon wedge over the salmon before serving.