Seared Salmon Fillet with Steamed Green Beans 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 Steamed Green Beans and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash

Pan-seared sockeye salmon served with creamy mashed sweet potatoes and tender steamed green beans, finished with a bright squeeze of lemon.

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NUTRITION

443kcal
Protein
46.5g
Fat
14.1g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon fillet

120g Sweet Potato, peeled and cubed

100g Fresh Green Beans, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 2

    While potatoes cook, place a steamer basket over another pot of boiling water and steam the green beans for 5-6 minutes until vibrant green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the potato cooking water if needed for a smoother consistency.

  • 7

    Plate the salmon alongside the sweet potato mash and green beans, drizzling the entire dish with fresh lemon juice before serving.

Seared Salmon Fillet with Steamed Green Beans 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 Steamed Green Beans and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Green Beans and Sweet Potato Mash

Pan-seared sockeye salmon served with creamy mashed sweet potatoes and tender steamed green beans, finished with a bright squeeze of lemon.

NUTRITION

443kcal
Protein
46.5g
Fat
14.1g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon fillet

120g Sweet Potato, peeled and cubed

100g Fresh Green Beans, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 2

    While potatoes cook, place a steamer basket over another pot of boiling water and steam the green beans for 5-6 minutes until vibrant green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the potato cooking water if needed for a smoother consistency.

  • 7

    Plate the salmon alongside the sweet potato mash and green beans, drizzling the entire dish with fresh lemon juice before serving.