Seared Salmon with Roasted Brussels Sprouts and Sweet Potato

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

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato

Enjoy a beautifully seared salmon fillet paired with caramelized roasted Brussels sprouts and tender roasted sweet potato. This plate marries rich, flaky fish with a burst of roasted vegetable goodness for a satisfying, nutrient-dense dinner that delights your taste buds.

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NUTRITION

489kcal
Protein
39g
Fat
25.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 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, then toss them in a bowl with the teaspoon of olive oil, salt and pepper. Arrange on a baking sheet in a single layer.

  • 3

    Peel and cube the sweet potato into 1-inch pieces. Toss lightly with a pinch of salt and pepper, and place them on another section of the baking sheet or a separate one.

  • 4

    Roast the Brussels sprouts and sweet potato in the oven for about 20-25 minutes, stirring halfway through, until tender and caramelized.

  • 5

    While the vegetables are roasting, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat.

  • 6

    Place the salmon, skin-side down if applicable, in the hot skillet and sear for about 3-4 minutes until a golden crust forms. Flip and cook another 3-4 minutes until the salmon is just cooked through and flakes easily.

  • 7

    Plate the salmon alongside the roasted Brussels sprouts and sweet potato, and serve immediately.

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato

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

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato

Enjoy a beautifully seared salmon fillet paired with caramelized roasted Brussels sprouts and tender roasted sweet potato. This plate marries rich, flaky fish with a burst of roasted vegetable goodness for a satisfying, nutrient-dense dinner that delights your taste buds.

NUTRITION

489kcal
Protein
39g
Fat
25.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 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, then toss them in a bowl with the teaspoon of olive oil, salt and pepper. Arrange on a baking sheet in a single layer.

  • 3

    Peel and cube the sweet potato into 1-inch pieces. Toss lightly with a pinch of salt and pepper, and place them on another section of the baking sheet or a separate one.

  • 4

    Roast the Brussels sprouts and sweet potato in the oven for about 20-25 minutes, stirring halfway through, until tender and caramelized.

  • 5

    While the vegetables are roasting, season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat.

  • 6

    Place the salmon, skin-side down if applicable, in the hot skillet and sear for about 3-4 minutes until a golden crust forms. Flip and cook another 3-4 minutes until the salmon is just cooked through and flakes easily.

  • 7

    Plate the salmon alongside the roasted Brussels sprouts and sweet potato, and serve immediately.