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 served with oven-roasted sweet potato cubes and tender green beans, finished with a squeeze of bright, zesty lemon.

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NUTRITION

397kcal
Protein
39.7g
Fat
14.3g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, cubed

100g Fresh Green Beans

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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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

    Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the green beans to the tray, tossing with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and a pinch of garlic powder.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the fish is opaque and flakes easily.

  • 6

    Plate the seared salmon alongside the roasted sweet potatoes and green beans, finishing the entire dish with a squeeze of fresh 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 served with oven-roasted sweet potato cubes and tender green beans, finished with a squeeze of bright, zesty lemon.

NUTRITION

397kcal
Protein
39.7g
Fat
14.3g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

100g Sweet Potato, cubed

100g Fresh Green Beans

1.5 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the green beans to the tray, tossing with the remaining oil, and roast for another 10-12 minutes until the vegetables are tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and a pinch of garlic powder.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the fish is opaque and flakes easily.

  • 6

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