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

Try 7 days free, then $12.99 / mo.

NUTRITION

459kcal
Protein
43.1g
Fat
17.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

100g Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit 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 on the baking sheet.

  • 3

    Roast the sweet potatoes for 20 minutes until they begin to soften.

  • 4

    Add the green beans to the baking sheet, tossing them with the sweet potatoes, and roast for an additional 10 minutes until tender.

  • 5

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 7

    Sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 8

    Serve the seared salmon alongside the roasted vegetables with a fresh lemon juice drizzle.

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

NUTRITION

459kcal
Protein
43.1g
Fat
17.3g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato, cubed

100g Fresh Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit 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 on the baking sheet.

  • 3

    Roast the sweet potatoes for 20 minutes until they begin to soften.

  • 4

    Add the green beans to the baking sheet, tossing them with the sweet potatoes, and roast for an additional 10 minutes until tender.

  • 5

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it skin-side down in the hot pan.

  • 7

    Sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 8

    Serve the seared salmon alongside the roasted vegetables with a fresh lemon juice drizzle.