Name: Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Sockeye Salmon Fillet; 150 grams Sweet Potato, peeled and cubed; 100 grams Brussels Sprouts, halved; 2 tablespoons Nonfat Plain Greek Yogurt; 1 teaspoon Extra Virgin Olive Oil; Pinch of Sea Salt and Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared wild salmon served over creamy whipped sweet potatoes alongside oven-roasted brussels sprouts with a hint of charred edges.

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NUTRITION

Protein

45.3g

Fat

16.5g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato, peeled and cubed

100 grams Brussels Sprouts, halved

2 tablespoons Nonfat Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the halved brussels sprouts with half of the olive oil and a pinch of salt on a baking sheet.
3
Roast the sprouts for 20-25 minutes until the edges are golden and crispy.
4
While sprouts roast, boil the cubed sweet potato in water for 10-12 minutes until fork-tender.
5
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.
6
Season the salmon fillet with salt and pepper.
7
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
8
Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until desired doneness.
9
Plate the sweet potato mash, top with the seared salmon, and serve the roasted brussels sprouts on the side.