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 sweet potato mash and brussels sprouts roasted until they are perfectly charred.

Try 7 days free, then $12.99 / mo.

NUTRITION

469kcal
Protein
46.6g
Fat
18.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

1 cup Brussels Sprouts

100g Sweet Potato

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss halved brussels sprouts with half the olive oil, salt, and pepper, then roast for 20 minutes until edges are charred.

  • 3

    Peel and cube the sweet potato, then steam or boil until tender, about 10-12 minutes.

  • 4

    Mash the sweet potato with a splash of water or unsweetened almond milk until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until golden and flaky.

  • 8

    Plate the salmon alongside the sprouts and mash, garnishing with a lemon wedge.

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 sweet potato mash and brussels sprouts roasted until they are perfectly charred.

NUTRITION

469kcal
Protein
46.6g
Fat
18.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

1 cup Brussels Sprouts

100g Sweet Potato

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss halved brussels sprouts with half the olive oil, salt, and pepper, then roast for 20 minutes until edges are charred.

  • 3

    Peel and cube the sweet potato, then steam or boil until tender, about 10-12 minutes.

  • 4

    Mash the sweet potato with a splash of water or unsweetened almond milk until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until golden and flaky.

  • 8

    Plate the salmon alongside the sprouts and mash, garnishing with a lemon wedge.