Seared Salmon with Garlic Green Beans 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 Garlic Green Beans and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Sweet Potato Mash

Enjoy a vibrant plate featuring perfectly seared salmon paired with garlicky green beans and a silky sweet potato mash. This dish balances tender, flaky fish with the fresh crunch of green beans and the comforting creaminess of mashed sweet potato, lightly enhanced with olive oil and aromatic garlic.

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NUTRITION

505kcal
Protein
42.7g
Fat
25.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet (184g)

70g Sweet Potato

100g Green Beans

1 tsp Olive Oil

2 cloves Garlic

Pinch of Salt

Pinch of Pepper

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. When hot, add half the olive oil and place the salmon fillet skin-side down if applicable. Sear for about 3-4 minutes, then flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 3

    Meanwhile, peel and dice the sweet potato into small cubes. Boil the sweet potato in lightly salted water until tender (about 10-12 minutes), then drain and mash with a fork or potato masher. Add a pinch of salt and set aside keeping it warm.

  • 4

    For the green beans, trim the ends and rinse thoroughly. Heat the remaining olive oil in a small pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Toss in the green beans and sauté for 4-5 minutes until they are bright green and tender-crisp. Season lightly with salt and pepper.

  • 5

    Plate the mashed sweet potato on one half of the plate and the garlic green beans on the other. Place the seared salmon alongside and garnish with freshly chopped parsley.

  • 6

    Serve immediately and enjoy your balanced and flavorful dinner.

Seared Salmon with Garlic Green Beans 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 Garlic Green Beans and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Sweet Potato Mash

Enjoy a vibrant plate featuring perfectly seared salmon paired with garlicky green beans and a silky sweet potato mash. This dish balances tender, flaky fish with the fresh crunch of green beans and the comforting creaminess of mashed sweet potato, lightly enhanced with olive oil and aromatic garlic.

NUTRITION

505kcal
Protein
42.7g
Fat
25.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet (184g)

70g Sweet Potato

100g Green Beans

1 tsp Olive Oil

2 cloves Garlic

Pinch of Salt

Pinch of Pepper

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Pat the salmon fillet dry and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. When hot, add half the olive oil and place the salmon fillet skin-side down if applicable. Sear for about 3-4 minutes, then flip and cook for another 3-4 minutes until the salmon is just cooked through.

  • 3

    Meanwhile, peel and dice the sweet potato into small cubes. Boil the sweet potato in lightly salted water until tender (about 10-12 minutes), then drain and mash with a fork or potato masher. Add a pinch of salt and set aside keeping it warm.

  • 4

    For the green beans, trim the ends and rinse thoroughly. Heat the remaining olive oil in a small pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Toss in the green beans and sauté for 4-5 minutes until they are bright green and tender-crisp. Season lightly with salt and pepper.

  • 5

    Plate the mashed sweet potato on one half of the plate and the garlic green beans on the other. Place the seared salmon alongside and garnish with freshly chopped parsley.

  • 6

    Serve immediately and enjoy your balanced and flavorful dinner.