Seared Salmon 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 with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Green Beans

Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and vibrant green beans, finished with a bright squeeze of lemon for a refreshing, crisp-tender bite.

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NUTRITION

481kcal
Protein
42.4g
Fat
24.1g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

75g Sweet Potato, cubed

100g Fresh Green Beans, trimmed

1/2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the green beans, tossing them with the remaining oil and roasting for another 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet 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 the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and green beans, drizzling the entire dish with fresh lemon juice before serving.

Seared Salmon 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 with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Green Beans

Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and vibrant green beans, finished with a bright squeeze of lemon for a refreshing, crisp-tender bite.

NUTRITION

481kcal
Protein
42.4g
Fat
24.1g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild-Caught Salmon Fillet

75g Sweet Potato, cubed

100g Fresh Green Beans, trimmed

1/2 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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 avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Move the potatoes to one side of the tray and add the green beans, tossing them with the remaining oil and roasting for another 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet 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 the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and green beans, drizzling the entire dish with fresh lemon juice before serving.