Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Green Beans

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

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NUTRITION

478kcal
Protein
43.4g
Fat
17.1g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

Optional: Lemon wedge, sea salt, black pepper, and garlic powder

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half of the olive oil and a pinch of salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the green beans and add them to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt, pepper, and garlic powder.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4 minutes, then flip and cook for another 3-4 minutes until the salmon is golden and cooked through.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and green beans, finishing with a fresh squeeze of lemon juice.

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potato and Green Beans

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

NUTRITION

478kcal
Protein
43.4g
Fat
17.1g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Fresh Green Beans

1 teaspoon Extra Virgin Olive Oil

Optional: Lemon wedge, sea salt, black pepper, and garlic powder

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces, then toss with half of the olive oil and a pinch of salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the green beans and add them to the baking sheet, tossing with the potatoes, and roast for an additional 10 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt, pepper, and garlic powder.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4 minutes, then flip and cook for another 3-4 minutes until the salmon is golden and cooked through.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and green beans, finishing with a fresh squeeze of lemon juice.