Seared Salmon with Garlic Green Beans and Herb Mashed Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Garlic Green Beans and Herb Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Herb Mashed Potatoes

Pan-seared salmon fillet paired with creamy herb-flecked mashed potatoes and garlic-scented green beans, finished with a bright squeeze of lemon.

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NUTRITION

517kcal
Protein
46.4g
Fat
19.2g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

180g Yukon Gold Potatoes

1/4 cup Non-fat Plain Greek Yogurt

1 cup Fresh Green Beans

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Parsley and Chives, chopped

1/2 Lemon, juiced

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PREPARATION

  • 1

    Peel and cube the potatoes, then boil in a pot of salted water for 12-15 minutes until fork-tender.

  • 2

    Drain the potatoes and mash them thoroughly with the Greek yogurt and chopped fresh herbs until smooth and creamy.

  • 3

    Heat half of the olive oil in a skillet over medium heat and sauté the green beans and minced garlic for 5-7 minutes until crisp-tender.

  • 4

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

  • 5

    Heat the remaining oil in a separate non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the exterior is golden and the fish flakes easily.

  • 6

    Plate the salmon alongside the herb mash and garlic beans, finishing the dish with a fresh squeeze of lemon juice.

Seared Salmon with Garlic Green Beans and Herb Mashed Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Garlic Green Beans and Herb Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Garlic Green Beans and Herb Mashed Potatoes

Pan-seared salmon fillet paired with creamy herb-flecked mashed potatoes and garlic-scented green beans, finished with a bright squeeze of lemon.

NUTRITION

517kcal
Protein
46.4g
Fat
19.2g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

180g Yukon Gold Potatoes

1/4 cup Non-fat Plain Greek Yogurt

1 cup Fresh Green Beans

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Parsley and Chives, chopped

1/2 Lemon, juiced

PREPARATION

  • 1

    Peel and cube the potatoes, then boil in a pot of salted water for 12-15 minutes until fork-tender.

  • 2

    Drain the potatoes and mash them thoroughly with the Greek yogurt and chopped fresh herbs until smooth and creamy.

  • 3

    Heat half of the olive oil in a skillet over medium heat and sauté the green beans and minced garlic for 5-7 minutes until crisp-tender.

  • 4

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

  • 5

    Heat the remaining oil in a separate non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until the exterior is golden and the fish flakes easily.

  • 6

    Plate the salmon alongside the herb mash and garlic beans, finishing the dish with a fresh squeeze of lemon juice.