Seared Salmon with Roasted Sweet Potato and Steamed Kale

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

Seared Salmon with Roasted Sweet Potato and Steamed Kale

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Kale

Pan-seared salmon served with tender roasted sweet potato cubes and lemon-steamed kale, finished with a dollop of cool, herbed Greek yogurt.

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NUTRITION

501kcal
Protein
43.7g
Fat
25.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Salmon Fillet

3 oz Sweet Potato, cubed

1 cup chopped Kale

1/4 cup Nonfat Greek Yogurt

1/2 tsp Extra Virgin Olive Oil

1/2 Lemon, juiced

1/2 tsp Dried Dill

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 20-25 minutes until tender.

  • 3

    While potatoes roast, whisk the Greek yogurt with dried dill and a splash of lemon juice in a small bowl and set aside.

  • 4

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon skin-side down in the pan and sear for 4-5 minutes, then flip and cook for another 3 minutes until opaque.

  • 6

    In the last 3 minutes of salmon cooking, steam the kale in a small pot with a splash of water and the remaining lemon juice until bright green and wilted.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and steamed kale, topping the fish with the herbed yogurt dollop.

Seared Salmon with Roasted Sweet Potato and Steamed Kale

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

Seared Salmon with Roasted Sweet Potato and Steamed Kale

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Kale

Pan-seared salmon served with tender roasted sweet potato cubes and lemon-steamed kale, finished with a dollop of cool, herbed Greek yogurt.

NUTRITION

501kcal
Protein
43.7g
Fat
25.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Salmon Fillet

3 oz Sweet Potato, cubed

1 cup chopped Kale

1/4 cup Nonfat Greek Yogurt

1/2 tsp Extra Virgin Olive Oil

1/2 Lemon, juiced

1/2 tsp Dried Dill

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 20-25 minutes until tender.

  • 3

    While potatoes roast, whisk the Greek yogurt with dried dill and a splash of lemon juice in a small bowl and set aside.

  • 4

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon skin-side down in the pan and sear for 4-5 minutes, then flip and cook for another 3 minutes until opaque.

  • 6

    In the last 3 minutes of salmon cooking, steam the kale in a small pot with a splash of water and the remaining lemon juice until bright green and wilted.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and steamed kale, topping the fish with the herbed yogurt dollop.