Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

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 Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Enjoy a light yet satisfying dinner featuring a delicately seared salmon fillet paired with crisp roasted Brussels sprouts and a creamy sweet potato mash accentuated by a subtle touch of olive oil and a refreshing Greek yogurt swirl.

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NUTRITION

372kcal
Protein
33.5g
Fat
14.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1 cup Brussels Sprouts

1/2 cup Sweet Potato Mash

1/2 tsp Olive Oil

1 tbsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F. Trim the Brussels sprouts and toss them with a pinch of salt, pepper, and a drizzle of olive oil.

  • 2

    Place the Brussels sprouts on a baking sheet and roast in the oven for 18-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, peel and dice a sweet potato. Boil until soft, then mash with a fork and mix in a small drizzle of olive oil for extra creaminess.

  • 4

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon for about 3-4 minutes per side until it develops a golden crust and is cooked to your preference.

  • 5

    Plate the seared salmon alongside the roasted Brussels sprouts and a serving of sweet potato mash. Top the mash with a dollop of nonfat Greek yogurt for a cool, tangy finish.

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

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 Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Enjoy a light yet satisfying dinner featuring a delicately seared salmon fillet paired with crisp roasted Brussels sprouts and a creamy sweet potato mash accentuated by a subtle touch of olive oil and a refreshing Greek yogurt swirl.

NUTRITION

372kcal
Protein
33.5g
Fat
14.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1 cup Brussels Sprouts

1/2 cup Sweet Potato Mash

1/2 tsp Olive Oil

1 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F. Trim the Brussels sprouts and toss them with a pinch of salt, pepper, and a drizzle of olive oil.

  • 2

    Place the Brussels sprouts on a baking sheet and roast in the oven for 18-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, peel and dice a sweet potato. Boil until soft, then mash with a fork and mix in a small drizzle of olive oil for extra creaminess.

  • 4

    Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon for about 3-4 minutes per side until it develops a golden crust and is cooked to your preference.

  • 5

    Plate the seared salmon alongside the roasted Brussels sprouts and a serving of sweet potato mash. Top the mash with a dollop of nonfat Greek yogurt for a cool, tangy finish.