Seared Salmon 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 with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served with creamy mashed sweet potato and roasted brussels sprouts, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

456kcal
Protein
43.2g
Fat
16.7g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1.5 cups Brussels Sprouts

1 small Sweet Potato

1 tsp Avocado Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Trim and halve the brussels sprouts, then toss them with half of the avocado oil, salt, and pepper.

  • 3

    Roast the sprouts for 20-25 minutes until they are tender and have developed a deep, charred exterior.

  • 4

    Peel and cube the sweet potato, then boil in water for 10-12 minutes until soft enough to mash.

  • 5

    Drain the potato and mash until smooth, adding a pinch of salt and a splash of water if needed for consistency.

  • 6

    Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.

  • 7

    Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden.

  • 8

    Serve the salmon over the sweet potato mash with the roasted sprouts on the side and a fresh squeeze of lemon.

Seared Salmon 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 with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served with creamy mashed sweet potato and roasted brussels sprouts, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

456kcal
Protein
43.2g
Fat
16.7g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1.5 cups Brussels Sprouts

1 small Sweet Potato

1 tsp Avocado Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim and halve the brussels sprouts, then toss them with half of the avocado oil, salt, and pepper.

  • 3

    Roast the sprouts for 20-25 minutes until they are tender and have developed a deep, charred exterior.

  • 4

    Peel and cube the sweet potato, then boil in water for 10-12 minutes until soft enough to mash.

  • 5

    Drain the potato and mash until smooth, adding a pinch of salt and a splash of water if needed for consistency.

  • 6

    Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.

  • 7

    Heat the remaining oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden.

  • 8

    Serve the salmon over the sweet potato mash with the roasted sprouts on the side and a fresh squeeze of lemon.