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 over creamy mashed sweet potatoes and charred roasted Brussels sprouts, finished with a bright squeeze of fresh lemon.

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NUTRITION

476kcal
Protein
45.8g
Fat
17.8g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Salmon Fillet

1 cup Brussels Sprouts, halved

120 grams Sweet Potato, peeled and cubed

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with half of the olive oil and a pinch of salt, then roast for 20 minutes until the edges are charred and tender.

  • 3

    Place the cubed sweet potatoes in a pot of boiling water and cook until soft, then drain and mash until smooth.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until golden.

  • 6

    Plate the sweet potato mash alongside the roasted sprouts, top with the salmon, and finish with a squeeze of fresh lemon juice.

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 over creamy mashed sweet potatoes and charred roasted Brussels sprouts, finished with a bright squeeze of fresh lemon.

NUTRITION

476kcal
Protein
45.8g
Fat
17.8g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Salmon Fillet

1 cup Brussels Sprouts, halved

120 grams Sweet Potato, peeled and cubed

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with half of the olive oil and a pinch of salt, then roast for 20 minutes until the edges are charred and tender.

  • 3

    Place the cubed sweet potatoes in a pot of boiling water and cook until soft, then drain and mash until smooth.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until golden.

  • 6

    Plate the sweet potato mash alongside the roasted sprouts, top with the salmon, and finish with a squeeze of fresh lemon juice.