Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Green Beans

Pan-seared wild sockeye salmon served with oven-roasted sweet potato wedges and snappy green beans, finished with a touch of flaky sea salt.

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NUTRITION

486kcal
Protein
46g
Fat
19.1g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

120g Sweet Potato, wedged

100g Fresh Green Beans

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the sweet potato wedges and green beans with half of the avocado oil, sea salt, pepper, and garlic powder.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and slightly browned.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 5

    Heat the remaining avocado oil in a non-stick or cast-iron skillet over medium-high heat.

  • 6

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

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 8

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

Seared Salmon Fillet with Roasted Sweet Potatoes 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 Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Green Beans

Pan-seared wild sockeye salmon served with oven-roasted sweet potato wedges and snappy green beans, finished with a touch of flaky sea salt.

NUTRITION

486kcal
Protein
46g
Fat
19.1g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

120g Sweet Potato, wedged

100g Fresh Green Beans

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt, Black Pepper, and Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the sweet potato wedges and green beans with half of the avocado oil, sea salt, pepper, and garlic powder.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and slightly browned.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 5

    Heat the remaining avocado oil in a non-stick or cast-iron skillet over medium-high heat.

  • 6

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

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 8

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