Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Green Beans

Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

468kcal
Protein
43.4g
Fat
20.7g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

100g Sweet Potato, cubed

100g Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

1 tsp 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 cubed sweet potatoes and trimmed green beans with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes until the potatoes are tender and lightly browned.

  • 4

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 7

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.

  • 8

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

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Green Beans

Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender green beans, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

468kcal
Protein
43.4g
Fat
20.7g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

100g Sweet Potato, cubed

100g Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes until the potatoes are tender and lightly browned.

  • 4

    While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 7

    Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.

  • 8

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