Seared Salmon with Garlic Green Beans and Mashed Sweet Potato

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

Seared Salmon with Garlic Green Beans and Mashed Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Mashed Sweet Potato

Pan-seared wild sockeye salmon served with creamy mashed sweet potatoes and snappy garlic-rubbed green beans, finished with a bright squeeze of fresh lemon.

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NUTRITION

508kcal
Protein
49.5g
Fat
19.9g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

7.4 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato

1.5 cups Green Beans

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Peel and dice the sweet potato, then boil in water for 10-12 minutes until tender.

  • 2

    Drain the sweet potato and mash until smooth, seasoning with a pinch of sea salt.

  • 3

    Pat the salmon fillet dry and season both sides with salt and black pepper.

  • 4

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place salmon skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until opaque throughout.

  • 7

    Remove salmon and add the remaining teaspoon of oil, green beans, and minced garlic to the skillet.

  • 8

    Sauté the beans for 4 minutes until tender-crisp and fragrant.

  • 9

    Plate the mashed sweet potato and green beans alongside the salmon fillet.

Seared Salmon with Garlic Green Beans and Mashed Sweet Potato

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

Seared Salmon with Garlic Green Beans and Mashed Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Mashed Sweet Potato

Pan-seared wild sockeye salmon served with creamy mashed sweet potatoes and snappy garlic-rubbed green beans, finished with a bright squeeze of fresh lemon.

NUTRITION

508kcal
Protein
49.5g
Fat
19.9g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

7.4 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato

1.5 cups Green Beans

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Peel and dice the sweet potato, then boil in water for 10-12 minutes until tender.

  • 2

    Drain the sweet potato and mash until smooth, seasoning with a pinch of sea salt.

  • 3

    Pat the salmon fillet dry and season both sides with salt and black pepper.

  • 4

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place salmon skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until opaque throughout.

  • 7

    Remove salmon and add the remaining teaspoon of oil, green beans, and minced garlic to the skillet.

  • 8

    Sauté the beans for 4 minutes until tender-crisp and fragrant.

  • 9

    Plate the mashed sweet potato and green beans alongside the salmon fillet.