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 roasted Brussels sprouts and a side of smooth, buttery sweet potato mash.

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NUTRITION

452kcal
Protein
43g
Fat
16.6g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1.5 cups Brussels Sprouts, halved

0.5 cup Mashed Sweet Potato

1 teaspoon 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 halved Brussels sprouts with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until the edges are charred.

  • 3

    Steam or boil the sweet potato chunks until tender, then mash them until they reach a smooth and fluffy consistency.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

    Heat the remaining olive oil in a non-stick or cast-iron 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, then flip and cook for another 2-3 minutes.

  • 7

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

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 roasted Brussels sprouts and a side of smooth, buttery sweet potato mash.

NUTRITION

452kcal
Protein
43g
Fat
16.6g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1.5 cups Brussels Sprouts, halved

0.5 cup Mashed Sweet Potato

1 teaspoon 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 halved Brussels sprouts with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until the edges are charred.

  • 3

    Steam or boil the sweet potato chunks until tender, then mash them until they reach a smooth and fluffy consistency.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

    Heat the remaining olive oil in a non-stick or cast-iron 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, then flip and cook for another 2-3 minutes.

  • 7

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