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 salmon served with oven-roasted sweet potato cubes and tender green beans, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

397kcal
Protein
31.7g
Fat
17.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Fresh Green Beans, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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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 and trimmed green beans with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and lightly browned.

  • 4

    Pat the salmon fillet dry with a paper towel and season with sea salt, black pepper, and a pinch of garlic powder.

  • 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 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.

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 salmon served with oven-roasted sweet potato cubes and tender green beans, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

397kcal
Protein
31.7g
Fat
17.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Fresh Green Beans, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed green beans with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and lightly browned.

  • 4

    Pat the salmon fillet dry with a paper towel and season with sea salt, black pepper, and a pinch of garlic powder.

  • 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 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.