Seared Salmon 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 with Roasted Sweet Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Green Beans

Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

490kcal
Protein
44.1g
Fat
17.4g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

150 grams Sweet Potato, cubed

100 grams Fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

0.5 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the green beans to the tray, tossing them with the potatoes.

  • 4

    Continue roasting for another 10-12 minutes until the potatoes are tender and the beans are slightly blistered.

  • 5

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then place it skin-side down in the hot pan.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until your desired doneness.

  • 8

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

Seared Salmon 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 with Roasted Sweet Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Green Beans

Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

490kcal
Protein
44.1g
Fat
17.4g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon

150 grams Sweet Potato, cubed

100 grams Fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

0.5 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the green beans to the tray, tossing them with the potatoes.

  • 4

    Continue roasting for another 10-12 minutes until the potatoes are tender and the beans are slightly blistered.

  • 5

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then place it skin-side down in the hot pan.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until your desired doneness.

  • 8

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