Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Green Beans

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

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NUTRITION

520kcal
Protein
58.8g
Fat
16.6g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

9 ounces Sockeye Salmon Fillet

110 grams Sweet Potato, cubed

150 grams Green Beans, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the green beans to the tray, tossing with the remaining oil, and roast for another 10-12 minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and green beans, drizzling the lemon juice over the fish just before serving.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Green Beans

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

NUTRITION

520kcal
Protein
58.8g
Fat
16.6g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

9 ounces Sockeye Salmon Fillet

110 grams Sweet Potato, cubed

150 grams Green Beans, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the green beans to the tray, tossing with the remaining oil, and roast for another 10-12 minutes until tender.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and green beans, drizzling the lemon juice over the fish just before serving.