Seared Salmon Fillet with Garlic Green Beans and Roasted Sweet Potato

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

Seared Salmon Fillet with Garlic Green Beans and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Garlic Green Beans and Roasted Sweet Potato

Enjoy a vibrant dinner featuring a tender 8 oz wild salmon fillet, perfectly seared to achieve a crisp exterior while remaining moist inside. Served alongside roasted sweet potato wedges and garlic-sautéed green beans drizzled with olive oil, this plate is finished with a cool, tangy nonfat Greek yogurt sauce to elevate the flavors and add a protein boost.

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NUTRITION

791kcal
Protein
73.6g
Fat
33.1g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Salmon Fillet

1 medium Sweet Potato

1 cup Green Beans

1 tsp Olive Oil

1 cup Plain Nonfat Greek Yogurt

2 cloves Garlic

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the sweet potato, prick it with a fork, and place it on a baking sheet. Roast for 35-40 minutes until tender.

  • 2

    While the sweet potato roasts, prepare the garlic green beans. Trim the ends off the green beans. In a skillet, heat the olive oil over medium heat and add the minced garlic. Sauté for about 30 seconds until fragrant, then add the green beans and a pinch of salt and pepper. Sauté for 5-7 minutes until they are bright and slightly tender.

  • 3

    Season the salmon fillet with salt, pepper, and a splash of lemon juice. Heat a nonstick skillet over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and sear for about 4-5 minutes on each side, adjusting the time based on thickness until fully cooked but still moist.

  • 4

    In a small bowl, stir the nonfat Greek yogurt with a bit of lemon juice and a sprinkle of salt and pepper to create a light, tangy sauce.

  • 5

    Plate the dish by placing the roasted sweet potato on one side, the seared salmon in the center, and the garlic green beans beside it. Drizzle the yogurt sauce over the salmon or serve on the side.

  • 6

    Enjoy your balanced dinner packed with lean protein, complex carbs, and vibrant flavors.

Seared Salmon Fillet with Garlic Green Beans and Roasted Sweet Potato

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

Seared Salmon Fillet with Garlic Green Beans and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Garlic Green Beans and Roasted Sweet Potato

Enjoy a vibrant dinner featuring a tender 8 oz wild salmon fillet, perfectly seared to achieve a crisp exterior while remaining moist inside. Served alongside roasted sweet potato wedges and garlic-sautéed green beans drizzled with olive oil, this plate is finished with a cool, tangy nonfat Greek yogurt sauce to elevate the flavors and add a protein boost.

NUTRITION

791kcal
Protein
73.6g
Fat
33.1g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Salmon Fillet

1 medium Sweet Potato

1 cup Green Beans

1 tsp Olive Oil

1 cup Plain Nonfat Greek Yogurt

2 cloves Garlic

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the sweet potato, prick it with a fork, and place it on a baking sheet. Roast for 35-40 minutes until tender.

  • 2

    While the sweet potato roasts, prepare the garlic green beans. Trim the ends off the green beans. In a skillet, heat the olive oil over medium heat and add the minced garlic. Sauté for about 30 seconds until fragrant, then add the green beans and a pinch of salt and pepper. Sauté for 5-7 minutes until they are bright and slightly tender.

  • 3

    Season the salmon fillet with salt, pepper, and a splash of lemon juice. Heat a nonstick skillet over medium-high heat. Once hot, add the salmon skin-side down (if applicable) and sear for about 4-5 minutes on each side, adjusting the time based on thickness until fully cooked but still moist.

  • 4

    In a small bowl, stir the nonfat Greek yogurt with a bit of lemon juice and a sprinkle of salt and pepper to create a light, tangy sauce.

  • 5

    Plate the dish by placing the roasted sweet potato on one side, the seared salmon in the center, and the garlic green beans beside it. Drizzle the yogurt sauce over the salmon or serve on the side.

  • 6

    Enjoy your balanced dinner packed with lean protein, complex carbs, and vibrant flavors.