Seared Salmon Fillet 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 Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served with crispy roasted Brussels sprouts and creamy mashed sweet potatoes, finished with a squeeze of bright lemon.

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NUTRITION

462kcal
Protein
44.1g
Fat
17.4g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Brussels Sprouts, halved

120g Sweet Potato, peeled and cubed

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until fork-tender.

  • 3

    Toss the halved Brussels sprouts with half of the olive oil and a pinch of sea salt on the baking sheet.

  • 4

    Roast the sprouts for 20 minutes, flipping halfway through, until the edges are charred and crispy.

  • 5

    Drain the sweet potatoes and mash them thoroughly in a bowl until smooth and creamy.

  • 6

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

  • 7

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is perfectly crisp.

  • 8

    Plate the salmon over the sweet potato mash and serve with the roasted Brussels sprouts on the side.

Seared Salmon Fillet 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 Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served with crispy roasted Brussels sprouts and creamy mashed sweet potatoes, finished with a squeeze of bright lemon.

NUTRITION

462kcal
Protein
44.1g
Fat
17.4g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Brussels Sprouts, halved

120g Sweet Potato, peeled and cubed

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until fork-tender.

  • 3

    Toss the halved Brussels sprouts with half of the olive oil and a pinch of sea salt on the baking sheet.

  • 4

    Roast the sprouts for 20 minutes, flipping halfway through, until the edges are charred and crispy.

  • 5

    Drain the sweet potatoes and mash them thoroughly in a bowl until smooth and creamy.

  • 6

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

  • 7

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is perfectly crisp.

  • 8

    Plate the salmon over the sweet potato mash and serve with the roasted Brussels sprouts on the side.