Crispy Pan-Seared Salmon with Roasted Brussels and Sweet Potato

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

Crispy Pan-Seared Salmon with Roasted Brussels and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Roasted Brussels and Sweet Potato

Enjoy a beautifully balanced plate featuring a crispy, pan-seared salmon fillet paired with tender roasted Brussels sprouts and lightly caramelized sweet potato cubes. This dish offers a delightful contrast of textures and a vibrant mix of flavors, perfect for a clean, nutrient-rich meal.

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NUTRITION

419kcal
Protein
36g
Fat
23g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim and halve the Brussels sprouts. Peel and cube the sweet potato into small, uniform pieces.

  • 3

    In a bowl, toss the Brussels sprouts and sweet potato cubes with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, pat the salmon fillet dry with paper towels. Season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Place the salmon fillet skin-side down and cook for about 4-5 minutes until the skin is crispy.

  • 7

    Carefully flip the salmon and cook for an additional 3-4 minutes, or until desired doneness is reached.

  • 8

    Plate the crispy salmon alongside the roasted Brussels sprouts and sweet potato cubes. Serve immediately and enjoy.

Crispy Pan-Seared Salmon with Roasted Brussels and Sweet Potato

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

Crispy Pan-Seared Salmon with Roasted Brussels and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Salmon with Roasted Brussels and Sweet Potato

Enjoy a beautifully balanced plate featuring a crispy, pan-seared salmon fillet paired with tender roasted Brussels sprouts and lightly caramelized sweet potato cubes. This dish offers a delightful contrast of textures and a vibrant mix of flavors, perfect for a clean, nutrient-rich meal.

NUTRITION

419kcal
Protein
36g
Fat
23g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim and halve the Brussels sprouts. Peel and cube the sweet potato into small, uniform pieces.

  • 3

    In a bowl, toss the Brussels sprouts and sweet potato cubes with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, pat the salmon fillet dry with paper towels. Season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Place the salmon fillet skin-side down and cook for about 4-5 minutes until the skin is crispy.

  • 7

    Carefully flip the salmon and cook for an additional 3-4 minutes, or until desired doneness is reached.

  • 8

    Plate the crispy salmon alongside the roasted Brussels sprouts and sweet potato cubes. Serve immediately and enjoy.