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

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NUTRITION

514kcal
Protein
38.3g
Fat
22.8g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

1 cup Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F 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 in a single layer on the tray.

  • 3

    Roast the potatoes for 15 minutes, then add the green beans to the same tray, tossing them with the remaining oil.

  • 4

    Continue roasting for another 10-12 minutes until the potatoes are tender and the beans are slightly blistered.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the center is just opaque and the exterior is golden.

  • 8

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

NUTRITION

514kcal
Protein
38.3g
Fat
22.8g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

1 cup Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F 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 in a single layer on the tray.

  • 3

    Roast the potatoes for 15 minutes, then add the green beans to the same tray, tossing them with the remaining oil.

  • 4

    Continue roasting for another 10-12 minutes until the potatoes are tender and the beans are slightly blistered.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the center is just opaque and the exterior is golden.

  • 8

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