Seared Salmon with Roasted Sweet Potato 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 Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Green Beans

Pan-seared sockeye salmon served with cinnamon-roasted sweet potato cubes and garlic-rubbed green beans, finished with a squeeze of zesty lemon.

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NUTRITION

487kcal
Protein
44.6g
Fat
16g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

150g Sweet Potato, cubed

150g Fresh Green Beans, trimmed

1.5 tsp Avocado Oil

1 clove Garlic, minced

2 tbsp Fresh Lemon Juice

Pinch of Cinnamon and Sea Salt

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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 avocado oil, sea salt, and a pinch of cinnamon.

  • 3

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

  • 4

    Add the green beans to the baking sheet, tossing them with the minced garlic and remaining oil, then roast for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with sea salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 7

    Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

Seared Salmon with Roasted Sweet Potato 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 Potato and Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Green Beans

Pan-seared sockeye salmon served with cinnamon-roasted sweet potato cubes and garlic-rubbed green beans, finished with a squeeze of zesty lemon.

NUTRITION

487kcal
Protein
44.6g
Fat
16g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon fillet

150g Sweet Potato, cubed

150g Fresh Green Beans, trimmed

1.5 tsp Avocado Oil

1 clove Garlic, minced

2 tbsp Fresh Lemon Juice

Pinch of Cinnamon and Sea Salt

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 avocado oil, sea salt, and a pinch of cinnamon.

  • 3

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

  • 4

    Add the green beans to the baking sheet, tossing them with the minced garlic and remaining oil, then roast for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with sea salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 7

    Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.