Name: Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 oz Wild Atlantic Salmon Fillet; 1.5 cups Brussels Sprouts, halved; 100g Sweet Potato, peeled and cubed; 1 tsp Avocado Oil; 1 tbsp Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

Seared Salmon 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served over creamy sweet potato mash with roasted Brussels sprouts, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

48.1g

Fat

18.8g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Wild Atlantic Salmon Fillet

1.5 cups Brussels Sprouts, halved

100g Sweet Potato, peeled and cubed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the halved Brussels sprouts with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.
3
Roast the sprouts for 20-25 minutes until the edges are crispy and tender.
4
While sprouts roast, place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until soft.
5
Drain the sweet potato and mash thoroughly until creamy, adding a touch of the cooking water if needed.
6
Season the salmon fillet with sea salt and black pepper.
7
Heat the remaining avocado oil in a skillet over medium-high heat.
8
Sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.
9
Plate the salmon over the sweet potato mash, serve the roasted sprouts on the side, and finish with a fresh squeeze of lemon juice.