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 wild salmon paired with roasted sweet potato cubes and tender green beans, finished with a squeeze of bright, zesty lemon.

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NUTRITION

479kcal
Protein
43g
Fat
20.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

120g Sweet Potato, cubed

100g Green Beans, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp 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 with half of the olive oil and a pinch of sea salt, then roast for 20 minutes.

  • 3

    Add the green beans to the same baking sheet and roast for an additional 10 minutes until tender-crisp.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot skillet with the remaining olive oil until the skin is perfectly crisp.

  • 5

    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 wild salmon paired with roasted sweet potato cubes and tender green beans, finished with a squeeze of bright, zesty lemon.

NUTRITION

479kcal
Protein
43g
Fat
20.5g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

120g Sweet Potato, cubed

100g Green Beans, trimmed

1.5 tsp Extra Virgin Olive Oil

1 tbsp 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 with half of the olive oil and a pinch of sea salt, then roast for 20 minutes.

  • 3

    Add the green beans to the same baking sheet and roast for an additional 10 minutes until tender-crisp.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot skillet with the remaining olive oil until the skin is perfectly crisp.

  • 5

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