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 beautifully balanced dinner featuring an expertly seared 8-ounce salmon fillet, perfectly paired with roasted sweet potato chunks and tender asparagus spears. A refreshing lemon dill Greek yogurt sauce adds a bright, creamy touch to this dish, making it a nutrient-rich, satisfying meal.

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NUTRITION

726kcal
Protein
68.8g
Fat
36.1g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

0.75 cup Nonfat Plain Greek Yogurt

1 tbsp Olive Oil

1/2 Lemon

1 tbsp Fresh Dill

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, and trim the asparagus.

  • 2

    Toss the sweet potato cubes and asparagus with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and lightly browned.

  • 3

    Season the 8-ounce salmon fillet with salt, pepper, and a pinch of garlic powder if desired.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 4-5 minutes per side until a golden crust forms and the fish flakes easily with a fork.

  • 5

    In a small bowl, combine nonfat Greek yogurt, freshly squeezed lemon juice (from 1/2 lemon), and chopped fresh dill. Stir well to create a zesty sauce.

  • 6

    Plate the seared salmon alongside the roasted sweet potato and asparagus. Drizzle or serve the lemon dill yogurt sauce over the salmon, and garnish with an extra sprinkle of dill if desired.

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 beautifully balanced dinner featuring an expertly seared 8-ounce salmon fillet, perfectly paired with roasted sweet potato chunks and tender asparagus spears. A refreshing lemon dill Greek yogurt sauce adds a bright, creamy touch to this dish, making it a nutrient-rich, satisfying meal.

NUTRITION

726kcal
Protein
68.8g
Fat
36.1g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 medium Sweet Potato

1 cup Asparagus

0.75 cup Nonfat Plain Greek Yogurt

1 tbsp Olive Oil

1/2 Lemon

1 tbsp Fresh Dill

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and cube the sweet potato, and trim the asparagus.

  • 2

    Toss the sweet potato cubes and asparagus with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and lightly browned.

  • 3

    Season the 8-ounce salmon fillet with salt, pepper, and a pinch of garlic powder if desired.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first if applicable, for about 4-5 minutes per side until a golden crust forms and the fish flakes easily with a fork.

  • 5

    In a small bowl, combine nonfat Greek yogurt, freshly squeezed lemon juice (from 1/2 lemon), and chopped fresh dill. Stir well to create a zesty sauce.

  • 6

    Plate the seared salmon alongside the roasted sweet potato and asparagus. Drizzle or serve the lemon dill yogurt sauce over the salmon, and garnish with an extra sprinkle of dill if desired.