Seared Salmon with Garlic Green Beans and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Garlic Green Beans and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Roasted Sweet Potatoes

Pan-seared wild salmon paired with tender roasted sweet potatoes and crisp-tender garlic green beans, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

458kcal
Protein
45.9g
Fat
16.2g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Wild Sockeye Salmon Fillet

120g Sweet Potato, cubed

125g Fresh Green Beans

1.5 tsp Avocado Oil

1 clove Garlic, minced

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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 a teaspoon of avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

  • 6

    Remove the salmon from the pan and add the green beans and minced garlic to the same skillet, sautéing for 4-5 minutes until they are bright green and crisp-tender.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and garlic green beans, finishing with a fresh squeeze of lemon juice.

Seared Salmon with Garlic Green Beans and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Garlic Green Beans and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Roasted Sweet Potatoes

Pan-seared wild salmon paired with tender roasted sweet potatoes and crisp-tender garlic green beans, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

458kcal
Protein
45.9g
Fat
16.2g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

6.8 oz Wild Sockeye Salmon Fillet

120g Sweet Potato, cubed

125g Fresh Green Beans

1.5 tsp Avocado Oil

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half a teaspoon of avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

  • 6

    Remove the salmon from the pan and add the green beans and minced garlic to the same skillet, sautéing for 4-5 minutes until they are bright green and crisp-tender.

  • 7

    Plate the salmon alongside the roasted sweet potatoes and garlic green beans, finishing with a fresh squeeze of lemon juice.