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

Try 7 days free, then $12.99 / mo.

NUTRITION

415kcal
Protein
35.8g
Fat
15.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Salmon Fillet

120g Sweet Potato, cubed

1 cup Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, garlic powder, and a pinch of salt and pepper.

  • 3

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

  • 4

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

  • 5

    While the vegetables are finishing, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then sear for 4 to 5 minutes per side until the exterior is crisp and the fish flakes easily with a fork.

  • 7

    Plate the seared salmon alongside the roasted vegetables and finish the entire dish with a bright squeeze of fresh 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 oven-roasted sweet potato cubes and tender green beans, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

415kcal
Protein
35.8g
Fat
15.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Salmon Fillet

120g Sweet Potato, cubed

1 cup Green Beans

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, garlic powder, and a pinch of salt and pepper.

  • 3

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

  • 4

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

  • 5

    While the vegetables are finishing, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then sear for 4 to 5 minutes per side until the exterior is crisp and the fish flakes easily with a fork.

  • 7

    Plate the seared salmon alongside the roasted vegetables and finish the entire dish with a bright squeeze of fresh lemon juice.