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 wild salmon served over creamy mashed sweet potatoes and oven-charred Brussels sprouts.

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NUTRITION

492kcal
Protein
44.7g
Fat
17.4g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1 cup Brussels Sprouts, halved

150 grams Sweet Potato, peeled and cubed

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

    Place the cubed sweet potatoes in a pot of water, bring to a boil, and cook until fork-tender.

  • 3

    Toss the halved Brussels sprouts with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 4

    Roast the sprouts for 20 minutes until they are tender and oven-charred.

  • 5

    Drain the sweet potatoes and mash them until smooth, using a splash of the cooking water if needed for consistency.

  • 6

    Season the salmon with salt and pepper, then sear in a non-stick pan with the remaining olive oil over medium-high heat for 4-5 minutes per side.

  • 7

    Serve the salmon over the sweet potato mash with the roasted sprouts on the side and a fresh squeeze of 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 wild salmon served over creamy mashed sweet potatoes and oven-charred Brussels sprouts.

NUTRITION

492kcal
Protein
44.7g
Fat
17.4g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1 cup Brussels Sprouts, halved

150 grams Sweet Potato, peeled and cubed

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

    Place the cubed sweet potatoes in a pot of water, bring to a boil, and cook until fork-tender.

  • 3

    Toss the halved Brussels sprouts with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 4

    Roast the sprouts for 20 minutes until they are tender and oven-charred.

  • 5

    Drain the sweet potatoes and mash them until smooth, using a splash of the cooking water if needed for consistency.

  • 6

    Season the salmon with salt and pepper, then sear in a non-stick pan with the remaining olive oil over medium-high heat for 4-5 minutes per side.

  • 7

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