Name: Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Sockeye Salmon; 1.25 cups Brussels Sprouts, halved; 1 cup Sweet Potato, cubed; 1.25 teaspoons Olive Oil; 1 tablespoon Lemon Juice

Seared Salmon 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared wild sockeye salmon served alongside crispy roasted brussels sprouts and a velvety sweet potato mash, finished with a bright squeeze of lemon.

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NUTRITION

Protein

45.1g

Fat

14.1g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon

1.25 cups Brussels Sprouts, halved

1 cup Sweet Potato, cubed

1.25 teaspoons Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Toss halved brussels sprouts with half of the olive oil, salt, and pepper, then roast until the edges are charred and crispy.
3
Peel and cube the sweet potato, then boil in a pot of water until fork-tender.
4
Drain the sweet potato and mash until smooth, adding a splash of water if needed for creaminess.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Season the salmon fillet with salt and pepper, then sear until the skin is golden and the flesh is cooked through.
7
Plate the seared salmon alongside the roasted sprouts and sweet potato mash, finishing with a bright squeeze of lemon juice.