Pan 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.

Pan Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Savor a beautifully balanced dinner featuring a delicately pan-seared salmon fillet paired with tender roasted Brussels sprouts and a silky sweet potato mash. This dish is perfectly seasoned with a hint of garlic and a splash of lemon, providing a satisfying and nutrient-dense meal that fits seamlessly into your clean eating lifestyle.

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NUTRITION

465kcal
Protein
39.4g
Fat
23g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup halved Brussels Sprouts

1 tsp Olive Oil

1 medium Sweet Potato

Pinch of Salt

Pinch of Black Pepper

Dash of Garlic Powder

1 Tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and chop the sweet potato into cubes. Boil in lightly salted water until tender, about 15 minutes.

  • 3

    While the sweet potato cooks, trim and halve the Brussels sprouts. Toss them with olive oil, salt, pepper, and garlic powder, then spread them on a baking sheet.

  • 4

    Roast the Brussels sprouts in the preheated oven for 20 minutes or until they are caramelized and tender.

  • 5

    Season the salmon fillet with salt, pepper, and a dash of garlic powder.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for about 4 minutes. Flip the salmon and cook for another 3-4 minutes until it reaches your desired doneness.

  • 7

    Drain the sweet potatoes and mash them until smooth. Stir in your tablespoon of lemon juice and adjust seasoning with salt and pepper to taste.

  • 8

    Plate the mashed sweet potatoes as a base, top with the pan-seared salmon, and add the roasted Brussels sprouts on the side.

  • 9

    Finish with an extra squeeze of lemon if desired. Serve immediately and enjoy!

Pan 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.

Pan Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Savor a beautifully balanced dinner featuring a delicately pan-seared salmon fillet paired with tender roasted Brussels sprouts and a silky sweet potato mash. This dish is perfectly seasoned with a hint of garlic and a splash of lemon, providing a satisfying and nutrient-dense meal that fits seamlessly into your clean eating lifestyle.

NUTRITION

465kcal
Protein
39.4g
Fat
23g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup halved Brussels Sprouts

1 tsp Olive Oil

1 medium Sweet Potato

Pinch of Salt

Pinch of Black Pepper

Dash of Garlic Powder

1 Tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and chop the sweet potato into cubes. Boil in lightly salted water until tender, about 15 minutes.

  • 3

    While the sweet potato cooks, trim and halve the Brussels sprouts. Toss them with olive oil, salt, pepper, and garlic powder, then spread them on a baking sheet.

  • 4

    Roast the Brussels sprouts in the preheated oven for 20 minutes or until they are caramelized and tender.

  • 5

    Season the salmon fillet with salt, pepper, and a dash of garlic powder.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down and sear for about 4 minutes. Flip the salmon and cook for another 3-4 minutes until it reaches your desired doneness.

  • 7

    Drain the sweet potatoes and mash them until smooth. Stir in your tablespoon of lemon juice and adjust seasoning with salt and pepper to taste.

  • 8

    Plate the mashed sweet potatoes as a base, top with the pan-seared salmon, and add the roasted Brussels sprouts on the side.

  • 9

    Finish with an extra squeeze of lemon if desired. Serve immediately and enjoy!