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 roasted sweet potatoes and green beans, finished with a bright squeeze of zesty lemon.

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NUTRITION

466kcal
Protein
45.6g
Fat
18.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Green Beans, trimmed

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed green beans with half the avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer and roast until the sweet potatoes are tender and the beans are slightly charred.

  • 4

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper and sear for four minutes per side until the skin is perfectly crisp.

  • 6

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

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 roasted sweet potatoes and green beans, finished with a bright squeeze of zesty lemon.

NUTRITION

466kcal
Protein
45.6g
Fat
18.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

100g Green Beans, trimmed

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and trimmed green beans with half the avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer and roast until the sweet potatoes are tender and the beans are slightly charred.

  • 4

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper and sear for four minutes per side until the skin is perfectly crisp.

  • 6

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