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 oven-roasted sweet potato cubes and crisp-tender green beans, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

492kcal
Protein
34.1g
Fat
25.4g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Salmon Fillet

3/4 cup Sweet Potato, cubed

1.5 cups Green Beans, trimmed

1 tsp Avocado 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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the sheet from the oven, add the green beans, drizzle with the remaining oil, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, pat the salmon fillet dry and season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the center is just opaque.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and green beans, finishing the entire dish with a bright squeeze of fresh lemon juice.

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 oven-roasted sweet potato cubes and crisp-tender green beans, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

NUTRITION

492kcal
Protein
34.1g
Fat
25.4g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Salmon Fillet

3/4 cup Sweet Potato, cubed

1.5 cups Green Beans, trimmed

1 tsp Avocado 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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Remove the sheet from the oven, add the green beans, drizzle with the remaining oil, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, pat the salmon fillet dry and season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the center is just opaque.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and green beans, finishing the entire dish with a bright squeeze of fresh lemon juice.