Seared Salmon with Roasted Sweet Potato 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 Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Green Beans

Pan-seared salmon fillet paired 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

479kcal
Protein
45.5g
Fat
20.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

1 cup Green Beans, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tsp 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 with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the green beans to the baking sheet, tossing them with the potatoes and a bit more salt, then roast for another 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 6

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

  • 7

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

  • 8

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

  • 9

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

Seared Salmon with Roasted Sweet Potato 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 Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Green Beans

Pan-seared salmon fillet paired 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

479kcal
Protein
45.5g
Fat
20.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

100g Sweet Potato, cubed

1 cup Green Beans, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tsp 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 with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the green beans to the baking sheet, tossing them with the potatoes and a bit more salt, then roast for another 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables finish roasting, pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 6

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

  • 7

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

  • 8

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

  • 9

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