Seared Salmon with Steamed Green Beans and Herb-Roasted Sweet Potato

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

Seared Salmon with Steamed Green Beans and Herb-Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Green Beans and Herb-Roasted Sweet Potato

Pan-seared salmon served with herb-roasted sweet potatoes and crisp-tender green beans, finished with a squeeze of bright, zesty lemon.

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NUTRITION

388kcal
Protein
32.5g
Fat
13.9g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Salmon Fillet

120g Sweet Potato, cubed

125g Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Dried Rosemary, Salt, and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, dried rosemary, and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    While potatoes roast, place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until vibrant and crisp-tender.

  • 5

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

  • 6

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

  • 7

    Place the salmon in the pan skin-side up and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and steamed green beans.

  • 9

    Drizzle the fresh lemon juice over the salmon and vegetables before serving.

Seared Salmon with Steamed Green Beans and Herb-Roasted Sweet Potato

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

Seared Salmon with Steamed Green Beans and Herb-Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Green Beans and Herb-Roasted Sweet Potato

Pan-seared salmon served with herb-roasted sweet potatoes and crisp-tender green beans, finished with a squeeze of bright, zesty lemon.

NUTRITION

388kcal
Protein
32.5g
Fat
13.9g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Salmon Fillet

120g Sweet Potato, cubed

125g Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Dried Rosemary, Salt, and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, dried rosemary, and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    While potatoes roast, place the green beans in a steamer basket over boiling water and steam for 5-7 minutes until vibrant and crisp-tender.

  • 5

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

  • 6

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

  • 7

    Place the salmon in the pan skin-side up and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and steamed green beans.

  • 9

    Drizzle the fresh lemon juice over the salmon and vegetables before serving.