Seared Salmon 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 with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Green Beans

Pan-seared wild salmon served with cinnamon-dusted roasted sweet potatoes and tender-crisp green beans, finished with a bright squeeze of zesty lemon.

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NUTRITION

405kcal
Protein
35.5g
Fat
14.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Fresh Green Beans

1 tsp Avocado Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, salt, and a pinch of cinnamon if desired, then spread on a baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the green beans to the same tray, tossing them in the remaining pan oils.

  • 4

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the beans are slightly blistered.

  • 5

    While vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining half teaspoon of avocado oil.

  • 7

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

  • 8

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 9

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

Seared Salmon 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 with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Green Beans

Pan-seared wild salmon served with cinnamon-dusted roasted sweet potatoes and tender-crisp green beans, finished with a bright squeeze of zesty lemon.

NUTRITION

405kcal
Protein
35.5g
Fat
14.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

100g Fresh Green Beans

1 tsp Avocado Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, salt, and a pinch of cinnamon if desired, then spread on a baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the green beans to the same tray, tossing them in the remaining pan oils.

  • 4

    Continue roasting the vegetables for another 10-12 minutes until the potatoes are tender and the beans are slightly blistered.

  • 5

    While vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining half teaspoon of avocado oil.

  • 7

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

  • 8

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 9

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