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.

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served over creamy mashed sweet potatoes with a side of roasted Brussels sprouts, finished with a squeeze of bright lemon for a zesty, golden crust.

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NUTRITION

486kcal
Protein
40.6g
Fat
25.4g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1 cup Brussels Sprouts, halved

80 grams Sweet Potato, peeled and cubed

0.5 teaspoon Avocado Oil

1 tablespoon 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 halved Brussels sprouts with a tiny amount of avocado oil and roast for 20 minutes until the edges are crisp and browned.

  • 3

    While the sprouts roast, boil the sweet potato cubes in water until fork-tender, then drain and mash until smooth and creamy.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and the skin is golden.

  • 6

    Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted sprouts with a fresh squeeze of lemon.

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.

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served over creamy mashed sweet potatoes with a side of roasted Brussels sprouts, finished with a squeeze of bright lemon for a zesty, golden crust.

NUTRITION

486kcal
Protein
40.6g
Fat
25.4g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1 cup Brussels Sprouts, halved

80 grams Sweet Potato, peeled and cubed

0.5 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with a tiny amount of avocado oil and roast for 20 minutes until the edges are crisp and browned.

  • 3

    While the sprouts roast, boil the sweet potato cubes in water until fork-tender, then drain and mash until smooth and creamy.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and the skin is golden.

  • 6

    Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted sprouts with a fresh squeeze of lemon.