Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served with crispy roasted Brussels sprouts and creamy mashed sweet potatoes, finished with a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

491kcal
Protein
43.3g
Fat
20.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Brussels Sprouts, halved

150 grams Sweet Potato, peeled and cubed

1.1 teaspoons Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

1 wedge Fresh Lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with 1 teaspoon of olive oil and a pinch of salt on a baking sheet, then roast for 20-25 minutes until the edges are charred and crispy.

  • 3

    While sprouts roast, place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 4

    Drain the sweet potatoes and mash them thoroughly, seasoning with a touch of salt and pepper until smooth and creamy.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining drop of oil and sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until opaque.

  • 7

    Plate the salmon alongside the sweet potato mash and roasted sprouts, finishing with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash

Pan-seared salmon served with crispy roasted Brussels sprouts and creamy mashed sweet potatoes, finished with a squeeze of bright lemon.

NUTRITION

491kcal
Protein
43.3g
Fat
20.5g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Brussels Sprouts, halved

150 grams Sweet Potato, peeled and cubed

1.1 teaspoons Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

1 wedge Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with 1 teaspoon of olive oil and a pinch of salt on a baking sheet, then roast for 20-25 minutes until the edges are charred and crispy.

  • 3

    While sprouts roast, place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 4

    Drain the sweet potatoes and mash them thoroughly, seasoning with a touch of salt and pepper until smooth and creamy.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining drop of oil and sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until opaque.

  • 7

    Plate the salmon alongside the sweet potato mash and roasted sprouts, finishing with a fresh squeeze of lemon juice.