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 wild salmon served with cubed roasted sweet potatoes and tender green beans, finished with a squeeze of bright lemon and a hint of smoky paprika.

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NUTRITION

403kcal
Protein
34.9g
Fat
14.9g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

100g Fresh Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Smoked Paprika

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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 the smoked paprika, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the green beans to the tray and roast for another 10-12 minutes until tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and green beans.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.

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 wild salmon served with cubed roasted sweet potatoes and tender green beans, finished with a squeeze of bright lemon and a hint of smoky paprika.

NUTRITION

403kcal
Protein
34.9g
Fat
14.9g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

100g Fresh Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Smoked Paprika

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 the smoked paprika, then spread them on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the green beans to the tray and roast for another 10-12 minutes until tender.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and green beans.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.