Seared Salmon with Roasted Sweet Potato and Garlic 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 Potato and Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Garlic Green Beans

Pan-seared salmon served with oven-roasted sweet potatoes and garlic-scented green beans, featuring a perfectly crisp skin.

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NUTRITION

449kcal
Protein
43g
Fat
13.7g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

150 grams Sweet Potato, cubed

100 grams Green Beans

1 teaspoon Olive Oil

1 clove Garlic, minced

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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 a pinch of sea salt, then roast for 20-25 minutes until tender and slightly browned.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes golden and crisp.

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through.

  • 7

    While the salmon finishes, steam or sauté the green beans with the minced garlic and a tablespoon of water for 5 minutes until vibrant and tender-crisp.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and garlic green beans, finishing with an optional squeeze of fresh lemon.

Seared Salmon with Roasted Sweet Potato and Garlic 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 Potato and Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Garlic Green Beans

Pan-seared salmon served with oven-roasted sweet potatoes and garlic-scented green beans, featuring a perfectly crisp skin.

NUTRITION

449kcal
Protein
43g
Fat
13.7g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

150 grams Sweet Potato, cubed

100 grams Green Beans

1 teaspoon Olive Oil

1 clove Garlic, minced

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 a pinch of sea salt, then roast for 20-25 minutes until tender and slightly browned.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure the skin becomes golden and crisp.

  • 6

    Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through.

  • 7

    While the salmon finishes, steam or sauté the green beans with the minced garlic and a tablespoon of water for 5 minutes until vibrant and tender-crisp.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and garlic green beans, finishing with an optional squeeze of fresh lemon.