Seared Salmon Filet with Roasted Brussels Sprouts and Sweet Potato Mash

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

Seared Salmon Filet with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served with roasted brussels sprouts and a creamy sweet potato mash, finished with a bright squeeze of lemon.

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NUTRITION

497kcal
Protein
43g
Fat
21.2g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1.5 cups Brussels Sprouts, halved

100g Sweet Potato, peeled and cubed

2 tsp Avocado Oil

1 wedge Lemon

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the halved brussels sprouts with one teaspoon of avocado oil, salt, and pepper, then spread them on the baking sheet and roast for 20 minutes until the edges are charred.

  • 3

    Place the cubed sweet potato in a small pot of boiling water and cook for 10 minutes until fork-tender, then drain and mash thoroughly.

  • 4

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

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 minutes on one side, then flip and cook for another 3 minutes until the exterior is golden and the center is cooked through.

  • 7

    Serve the salmon alongside the sweet potato mash and roasted sprouts, finishing the dish with a fresh squeeze of lemon juice.

Seared Salmon Filet with Roasted Brussels Sprouts and Sweet Potato Mash

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

Seared Salmon Filet with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served with roasted brussels sprouts and a creamy sweet potato mash, finished with a bright squeeze of lemon.

NUTRITION

497kcal
Protein
43g
Fat
21.2g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1.5 cups Brussels Sprouts, halved

100g Sweet Potato, peeled and cubed

2 tsp Avocado Oil

1 wedge Lemon

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the halved brussels sprouts with one teaspoon of avocado oil, salt, and pepper, then spread them on the baking sheet and roast for 20 minutes until the edges are charred.

  • 3

    Place the cubed sweet potato in a small pot of boiling water and cook for 10 minutes until fork-tender, then drain and mash thoroughly.

  • 4

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

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 minutes on one side, then flip and cook for another 3 minutes until the exterior is golden and the center is cooked through.

  • 7

    Serve the salmon alongside the sweet potato mash and roasted sprouts, finishing the dish with a fresh squeeze of lemon juice.