Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Green Beans

Pan-seared salmon fillet served with tender roasted sweet potato cubes and snap-fresh green beans, finished with a bright squeeze of lemon and flaky sea salt.

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NUTRITION

495kcal
Protein
44.3g
Fat
17.6g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

100g Green Beans, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper, then roast for 20-25 minutes until tender and slightly browned.

  • 3

    Steam or blanch the green beans in boiling water for 4 minutes until they are bright green and crisp-tender, then drain immediately.

  • 4

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

  • 5

    Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.

  • 6

    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 until the center is just opaque.

  • 7

    Arrange the salmon on a plate with the roasted sweet potatoes and green beans.

  • 8

    Drizzle the entire plate with fresh lemon juice and a final sprinkle of flaky sea salt before serving.

Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Green Beans

Pan-seared salmon fillet served with tender roasted sweet potato cubes and snap-fresh green beans, finished with a bright squeeze of lemon and flaky sea salt.

NUTRITION

495kcal
Protein
44.3g
Fat
17.6g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

150g Sweet Potato, cubed

100g Green Beans, trimmed

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper, then roast for 20-25 minutes until tender and slightly browned.

  • 3

    Steam or blanch the green beans in boiling water for 4 minutes until they are bright green and crisp-tender, then drain immediately.

  • 4

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

  • 5

    Heat the remaining avocado oil in a cast-iron or non-stick skillet over medium-high heat.

  • 6

    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 until the center is just opaque.

  • 7

    Arrange the salmon on a plate with the roasted sweet potatoes and green beans.

  • 8

    Drizzle the entire plate with fresh lemon juice and a final sprinkle of flaky sea salt before serving.