Seared Salmon with Roasted Sweet Potato 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 Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Green Beans

Pan-seared wild salmon served with roasted sweet potato cubes and tender green beans, finished with a bright and zesty squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

497kcal
Protein
44.5g
Fat
17.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

150 grams Fresh Green Beans, trimmed

1 teaspoon Extra Virgin Olive Oil

Salt, black pepper, and garlic powder to taste

1 Lemon wedge

Try 7 days free, then $12.99 / mo.

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 salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the green beans to the same baking sheet, tossing them with the sweet potatoes, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 6

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

  • 7

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

  • 8

    Carefully flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 9

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Sweet Potato 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 Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Green Beans

Pan-seared wild salmon served with roasted sweet potato cubes and tender green beans, finished with a bright and zesty squeeze of lemon.

NUTRITION

497kcal
Protein
44.5g
Fat
17.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

150 grams Sweet Potato, cubed

150 grams Fresh Green Beans, trimmed

1 teaspoon Extra Virgin Olive Oil

Salt, black pepper, and garlic powder to taste

1 Lemon wedge

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 salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the green beans to the same baking sheet, tossing them with the sweet potatoes, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 6

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

  • 7

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

  • 8

    Carefully flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 9

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.