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 wild salmon seasoned with lime and cumin, served alongside roasted sweet potato wedges and tender green beans with a hint of smoky chipotle.

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NUTRITION

419kcal
Protein
42.5g
Fat
11.7g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Sockeye Salmon fillet

130g Sweet Potato, cubed

150g Fresh Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lime Juice

Cumin, Chipotle Powder, and Sea Salt to taste

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, ground cumin, and a pinch of sea salt.

  • 3

    Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    While potatoes roast, toss the green beans with a splash of water and steam in a covered pan or microwave until tender-crisp, then drain.

  • 5

    Season the salmon fillet with lime juice, chipotle powder, and sea salt.

  • 6

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

  • 7

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

  • 8

    Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 9

    Serve the seared salmon alongside the roasted sweet potatoes and steamed green beans for a balanced, Mexican-inspired meal.

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 wild salmon seasoned with lime and cumin, served alongside roasted sweet potato wedges and tender green beans with a hint of smoky chipotle.

NUTRITION

419kcal
Protein
42.5g
Fat
11.7g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Sockeye Salmon fillet

130g Sweet Potato, cubed

150g Fresh Green Beans, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lime Juice

Cumin, Chipotle Powder, and Sea Salt to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, ground cumin, and a pinch of sea salt.

  • 3

    Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    While potatoes roast, toss the green beans with a splash of water and steam in a covered pan or microwave until tender-crisp, then drain.

  • 5

    Season the salmon fillet with lime juice, chipotle powder, and sea salt.

  • 6

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

  • 7

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

  • 8

    Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 9

    Serve the seared salmon alongside the roasted sweet potatoes and steamed green beans for a balanced, Mexican-inspired meal.