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 salmon fillet served with oven-roasted sweet potato cubes and tender-crisp green beans, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

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NUTRITION

462kcal
Protein
45.5g
Fat
18.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Green Beans, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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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, sea salt, and black pepper.

  • 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 slightly caramelized.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides 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 and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 minutes until the fish is opaque and flakes easily.

  • 7

    Plate the seared salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.

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 salmon fillet served with oven-roasted sweet potato cubes and tender-crisp green beans, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.

NUTRITION

462kcal
Protein
45.5g
Fat
18.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Green Beans, trimmed

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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, sea salt, and black pepper.

  • 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 slightly caramelized.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides 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 and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 minutes until the fish is opaque and flakes easily.

  • 7

    Plate the seared salmon alongside the roasted vegetables and drizzle with fresh lemon juice before serving.