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

Savor a perfectly seared salmon fillet served alongside tender, roasted Brussels sprouts and a silky sweet potato mash. This dish offers a beautiful medley of flavors and textures, with the crisp, caramelized sprouts complementing the richness of the salmon and the natural sweetness of the mashed sweet potato.

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NUTRITION

466kcal
Protein
41.1g
Fat
23g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 cup Brussels Sprouts

0.75 medium Sweet Potato

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the Brussels sprouts and sweet potato.

  • 2

    Trim the Brussels sprouts and halve them. Toss with olive oil, salt, and black pepper, then spread evenly on a baking sheet.

  • 3

    Peel and cube the sweet potato. Place on a separate baking sheet, lightly drizzle with a tiny bit of olive oil, and season with a pinch of salt. Roast along with the Brussels sprouts.

  • 4

    Roast the Brussels sprouts for about 20-25 minutes until edges are caramelized and tender. Roast the sweet potato for about 25-30 minutes until soft.

  • 5

    Meanwhile, pat the salmon fillet dry with a paper towel. Season both sides with salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first for about 3-4 minutes, then flip and cook for an additional 3-4 minutes or until desired doneness.

  • 7

    Once the sweet potato cubes are tender, transfer them to a bowl and mash roughly with a fork or potato masher until smooth. Adjust seasonings if necessary.

  • 8

    Plate the seared salmon alongside a serving of roasted Brussels sprouts and a scoop of sweet potato mash. Optionally, drizzle a little extra olive oil or a squeeze of lemon over the salmon before serving.

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

Savor a perfectly seared salmon fillet served alongside tender, roasted Brussels sprouts and a silky sweet potato mash. This dish offers a beautiful medley of flavors and textures, with the crisp, caramelized sprouts complementing the richness of the salmon and the natural sweetness of the mashed sweet potato.

NUTRITION

466kcal
Protein
41.1g
Fat
23g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 cup Brussels Sprouts

0.75 medium Sweet Potato

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the Brussels sprouts and sweet potato.

  • 2

    Trim the Brussels sprouts and halve them. Toss with olive oil, salt, and black pepper, then spread evenly on a baking sheet.

  • 3

    Peel and cube the sweet potato. Place on a separate baking sheet, lightly drizzle with a tiny bit of olive oil, and season with a pinch of salt. Roast along with the Brussels sprouts.

  • 4

    Roast the Brussels sprouts for about 20-25 minutes until edges are caramelized and tender. Roast the sweet potato for about 25-30 minutes until soft.

  • 5

    Meanwhile, pat the salmon fillet dry with a paper towel. Season both sides with salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down first for about 3-4 minutes, then flip and cook for an additional 3-4 minutes or until desired doneness.

  • 7

    Once the sweet potato cubes are tender, transfer them to a bowl and mash roughly with a fork or potato masher until smooth. Adjust seasonings if necessary.

  • 8

    Plate the seared salmon alongside a serving of roasted Brussels sprouts and a scoop of sweet potato mash. Optionally, drizzle a little extra olive oil or a squeeze of lemon over the salmon before serving.