Seared Salmon Fillet with Roasted Sweet Potatoes and Garlic 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 Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Garlic Green Beans

Pan-seared wild salmon served with tender roasted sweet potato cubes and garlic-sauteed green beans, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

460kcal
Protein
46.1g
Fat
16.6g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon fillet

120g Sweet potato, cubed

100g Fresh green beans

1.5 tsp Avocado oil

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half a teaspoon of avocado oil and a pinch of sea salt, then roast for 20 minutes until tender.

  • 3

    Season the salmon fillet with sea salt and black pepper.

  • 4

    Heat a half teaspoon of oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes, then flip and cook for 3 more minutes.

  • 5

    Remove the salmon and use the remaining oil to sauté the green beans and minced garlic in the same skillet until they are vibrant and tender-crisp.

  • 6

    Plate the salmon with the roasted sweet potatoes and garlic beans, adding a fresh squeeze of lemon before serving.

Seared Salmon Fillet with Roasted Sweet Potatoes and Garlic 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 Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Garlic Green Beans

Pan-seared wild salmon served with tender roasted sweet potato cubes and garlic-sauteed green beans, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

460kcal
Protein
46.1g
Fat
16.6g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon fillet

120g Sweet potato, cubed

100g Fresh green beans

1.5 tsp Avocado oil

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half a teaspoon of avocado oil and a pinch of sea salt, then roast for 20 minutes until tender.

  • 3

    Season the salmon fillet with sea salt and black pepper.

  • 4

    Heat a half teaspoon of oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes, then flip and cook for 3 more minutes.

  • 5

    Remove the salmon and use the remaining oil to sauté the green beans and minced garlic in the same skillet until they are vibrant and tender-crisp.

  • 6

    Plate the salmon with the roasted sweet potatoes and garlic beans, adding a fresh squeeze of lemon before serving.