Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Green Beans

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

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NUTRITION

496kcal
Protein
44.5g
Fat
22.8g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

100g Diced Sweet Potato

100g Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Salt, Black Pepper, and Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the green beans to the same baking sheet, toss with the potatoes, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3 to 4 minutes until the fish is cooked through and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Green Beans

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

NUTRITION

496kcal
Protein
44.5g
Fat
22.8g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

100g Diced Sweet Potato

100g Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Salt, Black Pepper, and Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the diced sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet and roast for 15 minutes.

  • 3

    Add the green beans to the same baking sheet, toss with the potatoes, and roast for an additional 10 to 12 minutes until the vegetables are tender.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3 to 4 minutes until the fish is cooked through and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.