Seared Salmon Fillet with Roasted Sweet Potato and Crispy Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Sweet Potato and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Crispy Brussels Sprouts

Pan-seared salmon served with roasted sweet potatoes and Brussels sprouts, roasted until they develop delicious, caramelized edges.

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NUTRITION

536kcal
Protein
38.4g
Fat
23.7g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Salmon Fillet

1 cup cubed Sweet Potato

1.5 cups halved Brussels Sprouts

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and halved Brussels sprouts with half of the olive oil, sea salt, and black pepper directly on the baking sheet.

  • 3

    Spread the vegetables in a single layer and roast for 20 to 25 minutes until the sweet potatoes are tender and the sprouts have developed crispy, charred edges.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 7

    Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.

  • 8

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

Seared Salmon Fillet with Roasted Sweet Potato and Crispy Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Sweet Potato and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Crispy Brussels Sprouts

Pan-seared salmon served with roasted sweet potatoes and Brussels sprouts, roasted until they develop delicious, caramelized edges.

NUTRITION

536kcal
Protein
38.4g
Fat
23.7g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild Salmon Fillet

1 cup cubed Sweet Potato

1.5 cups halved Brussels Sprouts

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and halved Brussels sprouts with half of the olive oil, sea salt, and black pepper directly on the baking sheet.

  • 3

    Spread the vegetables in a single layer and roast for 20 to 25 minutes until the sweet potatoes are tender and the sprouts have developed crispy, charred edges.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 7

    Flip the fillet carefully and cook for another 2 to 3 minutes until the salmon is opaque and flakes easily with a fork.

  • 8

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