Seared Salmon Fillet 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 Fillet with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato

Enjoy a vibrant plate featuring a beautifully seared salmon fillet with perfectly crisped skin, complemented by tender roasted Brussels sprouts and lightly caramelized sweet potato. This meal brings together a balance of savory and naturally sweet flavors, making it as delightful to the palate as it is aligned with your nutritional goals.

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NUTRITION

533kcal
Protein
43.6g
Fat
27.1g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tsp Olive Oil

Pinch of Salt

Dash of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim and halve the Brussels sprouts, then toss them in a small bowl with olive oil, a pinch of salt, and a dash of black pepper.

  • 3

    Spread the Brussels sprouts on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy.

  • 4

    Meanwhile, heat a non-stick skillet over medium-high heat. Pat the 6 oz salmon fillet dry with a paper towel.

  • 5

    Season the salmon lightly with salt and pepper.

  • 6

    Place the salmon in the skillet skin-side down and sear for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until just cooked through.

  • 7

    While the salmon is finishing, microwave or roast the 1/2 sweet potato until soft (about 5-7 minutes in the microwave) and slice into rounds.

  • 8

    Plate the seared salmon alongside the roasted Brussels sprouts and arranged sweet potato rounds. Serve immediately.

Seared Salmon Fillet 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 Fillet with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato

Enjoy a vibrant plate featuring a beautifully seared salmon fillet with perfectly crisped skin, complemented by tender roasted Brussels sprouts and lightly caramelized sweet potato. This meal brings together a balance of savory and naturally sweet flavors, making it as delightful to the palate as it is aligned with your nutritional goals.

NUTRITION

533kcal
Protein
43.6g
Fat
27.1g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tsp Olive Oil

Pinch of Salt

Dash of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim and halve the Brussels sprouts, then toss them in a small bowl with olive oil, a pinch of salt, and a dash of black pepper.

  • 3

    Spread the Brussels sprouts on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy.

  • 4

    Meanwhile, heat a non-stick skillet over medium-high heat. Pat the 6 oz salmon fillet dry with a paper towel.

  • 5

    Season the salmon lightly with salt and pepper.

  • 6

    Place the salmon in the skillet skin-side down and sear for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until just cooked through.

  • 7

    While the salmon is finishing, microwave or roast the 1/2 sweet potato until soft (about 5-7 minutes in the microwave) and slice into rounds.

  • 8

    Plate the seared salmon alongside the roasted Brussels sprouts and arranged sweet potato rounds. Serve immediately.