Seared Salmon 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 with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

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

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NUTRITION

496kcal
Protein
45.4g
Fat
17.6g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

1 cup Brussels Sprouts, halved

150 grams Sweet Potato, peeled and cubed

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until very soft.

  • 3

    Toss the halved Brussels sprouts with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 4

    Roast the sprouts for 15-20 minutes until they are tender and the edges are charred and crispy.

  • 5

    Drain the sweet potatoes and mash them thoroughly with a fork, adding a splash of hot water if needed to reach a creamy consistency.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

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

  • 8

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until golden, then flip and cook for another 3-4 minutes until opaque throughout.

  • 9

    Plate the salmon over the sweet potato mash, serve the roasted sprouts on the side, and finish with a fresh squeeze of lemon juice.

Seared Salmon 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 with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

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

NUTRITION

496kcal
Protein
45.4g
Fat
17.6g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

1 cup Brussels Sprouts, halved

150 grams Sweet Potato, peeled and cubed

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until very soft.

  • 3

    Toss the halved Brussels sprouts with half of the olive oil and a pinch of salt, then spread them on the baking sheet.

  • 4

    Roast the sprouts for 15-20 minutes until they are tender and the edges are charred and crispy.

  • 5

    Drain the sweet potatoes and mash them thoroughly with a fork, adding a splash of hot water if needed to reach a creamy consistency.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

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

  • 8

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until golden, then flip and cook for another 3-4 minutes until opaque throughout.

  • 9

    Plate the salmon over the sweet potato mash, serve the roasted sprouts on the side, and finish with a fresh squeeze of lemon juice.