Seared Salmon with Garlic Green Beans and Mashed Sweet Potato

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

Seared Salmon with Garlic Green Beans and Mashed Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Mashed Sweet Potato

Pan-seared wild salmon served with garlicky green beans and creamy mashed sweet potatoes, finished with a squeeze of bright, zesty lemon.

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NUTRITION

473kcal
Protein
43.8g
Fat
15.2g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, peeled and cubed

1 cup Fresh Green Beans

1.5 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Plain Greek Yogurt

2 cloves Garlic, minced

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Place the cubed sweet potatoes in a pot of water and bring to a boil, cooking for 10-12 minutes until fork-tender.

  • 2

    Drain the potatoes and mash them thoroughly with the Greek yogurt until the texture is smooth and creamy.

  • 3

    Pat the salmon fillet dry and season both sides with a pinch of salt and black pepper.

  • 4

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 5

    In a separate small pan, heat the remaining oil and sauté the green beans and minced garlic for 3-5 minutes until the beans are bright green and slightly tender.

  • 6

    Serve the salmon immediately over the mashed sweet potatoes with the garlic green beans on the side, finishing with a drizzle of fresh lemon juice.

Seared Salmon with Garlic Green Beans and Mashed Sweet Potato

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

Seared Salmon with Garlic Green Beans and Mashed Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Mashed Sweet Potato

Pan-seared wild salmon served with garlicky green beans and creamy mashed sweet potatoes, finished with a squeeze of bright, zesty lemon.

NUTRITION

473kcal
Protein
43.8g
Fat
15.2g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

150g Sweet Potato, peeled and cubed

1 cup Fresh Green Beans

1.5 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Plain Greek Yogurt

2 cloves Garlic, minced

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Place the cubed sweet potatoes in a pot of water and bring to a boil, cooking for 10-12 minutes until fork-tender.

  • 2

    Drain the potatoes and mash them thoroughly with the Greek yogurt until the texture is smooth and creamy.

  • 3

    Pat the salmon fillet dry and season both sides with a pinch of salt and black pepper.

  • 4

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 5

    In a separate small pan, heat the remaining oil and sauté the green beans and minced garlic for 3-5 minutes until the beans are bright green and slightly tender.

  • 6

    Serve the salmon immediately over the mashed sweet potatoes with the garlic green beans on the side, finishing with a drizzle of fresh lemon juice.