Name: Pan-Seared Salmon with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon fillet; 0.5 cup Radishes; 0.5 cup Turnips; 0.25 tsp Olive oil; 0.25 cup Non-fat Greek yogurt; 1 tbsp Fresh chives; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Pan-Seared Salmon with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Root Vegetables

Pan-seared salmon served over a bed of tender roasted radishes and turnips, topped with a velvety lemon-chive yogurt sauce.

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NUTRITION

Protein

36.5g

Fat

19.6g

Carbs

10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon fillet

0.5 cup Radishes

0.5 cup Turnips

0.25 tsp Olive oil

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh chives

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Halve the radishes and dice the turnips into small cubes.
3
Toss the vegetables with the olive oil, sea salt, pepper, and garlic powder on the prepared baking sheet.
4
Roast the vegetables for 20 minutes until tender and slightly golden.
5
While roasting, pat the salmon dry and season with a pinch of salt and pepper.
6
Heat a non-stick skillet over medium-high heat until hot.
7
Sear the salmon skin-side down for 4 minutes, then flip and cook for 3 more minutes until flaky.
8
In a small bowl, whisk together the Greek yogurt, lemon juice, and chopped chives to create the sauce.
9
Assemble the bowl by placing the roasted vegetables at the bottom, topped with the salmon and a dollop of the creamy yogurt sauce.