Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Green Beans

Pan-seared salmon served with oven-roasted sweet potato cubes and crisp-tender green beans, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

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NUTRITION

446kcal
Protein
42.7g
Fat
17.8g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

100g Fresh Green Beans

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes, then trim the ends off the fresh green beans.

  • 3

    Toss the sweet potato cubes with half of the avocado oil and a pinch of sea salt, spreading them in a single layer on the baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the green beans to the other side, roasting for another 10 minutes.

  • 5

    While the vegetables are finishing, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and releases easily from the pan.

  • 8

    Flip the salmon carefully and cook for an additional 2-3 minutes until the center is just opaque and the internal temperature reaches 145°F.

  • 9

    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 Fillet 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 Fillet with Roasted Sweet Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Green Beans

Pan-seared salmon served with oven-roasted sweet potato cubes and crisp-tender green beans, finished with a squeeze of fresh lemon and a touch of flaky sea salt.

NUTRITION

446kcal
Protein
42.7g
Fat
17.8g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

100g Sweet Potato, cubed

100g Fresh Green Beans

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes, then trim the ends off the fresh green beans.

  • 3

    Toss the sweet potato cubes with half of the avocado oil and a pinch of sea salt, spreading them in a single layer on the baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the green beans to the other side, roasting for another 10 minutes.

  • 5

    While the vegetables are finishing, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and releases easily from the pan.

  • 8

    Flip the salmon carefully and cook for an additional 2-3 minutes until the center is just opaque and the internal temperature reaches 145°F.

  • 9

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