Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Green Beans

Pan-seared salmon fillet served with roasted sweet potato cubes and crisp-tender green beans, all finished with a squeeze of fresh lemon for a bright, citrusy zing.

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NUTRITION

478kcal
Protein
43.9g
Fat
17.9g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

120 grams Sweet Potato, diced

150 grams Green Beans, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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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 sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 10 minutes, then add the green beans to the sheet and roast for another 10 to 12 minutes until tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry and season both sides with salt and black pepper.

  • 5

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

  • 6

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

  • 7

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just cooked through.

  • 8

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

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Green Beans

Pan-seared salmon fillet served with roasted sweet potato cubes and crisp-tender green beans, all finished with a squeeze of fresh lemon for a bright, citrusy zing.

NUTRITION

478kcal
Protein
43.9g
Fat
17.9g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

120 grams Sweet Potato, diced

150 grams Green Beans, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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 sea salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 10 minutes, then add the green beans to the sheet and roast for another 10 to 12 minutes until tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry and season both sides with salt and black pepper.

  • 5

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

  • 6

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

  • 7

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is just cooked through.

  • 8

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