Seared Salmon with Roasted Sweet Potatoes and Green Beans

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

Seared Salmon with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Green Beans

Pan-seared wild salmon served with cinnamon-dusted roasted sweet potatoes and tender green beans, finished with a squeeze of zesty fresh lemon.

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NUTRITION

495kcal
Protein
44.1g
Fat
18g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, adding the trimmed green beans to the tray during the last 10 minutes of roasting.

  • 4

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 7

    Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes until cooked through.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and green beans, drizzling everything with fresh lemon juice before serving.

Seared Salmon with Roasted Sweet Potatoes and Green Beans

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

Seared Salmon with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Green Beans

Pan-seared wild salmon served with cinnamon-dusted roasted sweet potatoes and tender green beans, finished with a squeeze of zesty fresh lemon.

NUTRITION

495kcal
Protein
44.1g
Fat
18g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, adding the trimmed green beans to the tray during the last 10 minutes of roasting.

  • 4

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 7

    Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes until cooked through.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and green beans, drizzling everything with fresh lemon juice before serving.