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 served with roasted sweet potato cubes and tender green beans, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

454kcal
Protein
44.1g
Fat
17.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

110g Sweet Potato, cubed

1 cup Green Beans, trimmed

1.1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into 1-inch pieces, then toss with half of the olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed green beans to the baking sheet, tossing them with the sweet potatoes, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 6

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

  • 7

    Place the salmon in the hot skillet skin-side down and sear for about 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 8

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

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 served with roasted sweet potato cubes and tender green beans, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

454kcal
Protein
44.1g
Fat
17.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

110g Sweet Potato, cubed

1 cup Green Beans, trimmed

1.1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into 1-inch pieces, then toss with half of the olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the trimmed green beans to the baking sheet, tossing them with the sweet potatoes, and roast for an additional 10-12 minutes until the vegetables are tender.

  • 5

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 6

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

  • 7

    Place the salmon in the hot skillet skin-side down and sear for about 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the salmon is cooked through to your preference.

  • 8

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