Seared Salmon Fillet 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.

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served with crispy roasted Brussels sprouts and creamy mashed sweet potato, finished with a bright squeeze of lemon.

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NUTRITION

465kcal
Protein
45.7g
Fat
18g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Salmon Fillet

1 cup Brussels Sprouts

100 grams Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss halved Brussels sprouts with half the olive oil and roast until the edges are charred and tender.

  • 3

    Steam or bake the sweet potato until soft, then mash until smooth and creamy.

  • 4

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

  • 5

    Sear the salmon skin-side down until the skin is golden, then flip and finish cooking to your desired doneness.

  • 6

    Plate the salmon alongside the sweet potato mash and sprouts, finishing with a bright squeeze of lemon.

Seared Salmon Fillet 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.

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served with crispy roasted Brussels sprouts and creamy mashed sweet potato, finished with a bright squeeze of lemon.

NUTRITION

465kcal
Protein
45.7g
Fat
18g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Salmon Fillet

1 cup Brussels Sprouts

100 grams Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss halved Brussels sprouts with half the olive oil and roast until the edges are charred and tender.

  • 3

    Steam or bake the sweet potato until soft, then mash until smooth and creamy.

  • 4

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

  • 5

    Sear the salmon skin-side down until the skin is golden, then flip and finish cooking to your desired doneness.

  • 6

    Plate the salmon alongside the sweet potato mash and sprouts, finishing with a bright squeeze of lemon.