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 caramelized sweet potato cubes and tender-crisp green beans, finished with a squeeze of fresh lemon.

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NUTRITION

438kcal
Protein
46.1g
Fat
15.6g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Green Beans, trimmed

1 teaspoon Extra Virgin Olive 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 cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the green beans to the baking sheet, tossing them with the potatoes, and roast for another 10-12 minutes until tender.

  • 4

    Pat the salmon fillet dry and season both sides with salt, pepper, and a dash of garlic powder.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 8

    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 served with caramelized sweet potato cubes and tender-crisp green beans, finished with a squeeze of fresh lemon.

NUTRITION

438kcal
Protein
46.1g
Fat
15.6g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato, cubed

100 grams Green Beans, trimmed

1 teaspoon Extra Virgin Olive 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 cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 15 minutes.

  • 3

    Add the green beans to the baking sheet, tossing them with the potatoes, and roast for another 10-12 minutes until tender.

  • 4

    Pat the salmon fillet dry and season both sides with salt, pepper, and a dash of garlic powder.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 8

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