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 over creamy mashed sweet potatoes and crispy roasted brussels sprouts, finished with a squeeze of fresh lemon.

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NUTRITION

493kcal
Protein
39.5g
Fat
20.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

100g Brussels Sprouts

150g Sweet Potato

2 tsp Olive Oil

Salt and Pepper to taste

1/4 Lemon

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PREPARATION

  • 1

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

  • 2

    Trim and halve the brussels sprouts, then toss them on a baking sheet with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Roast the sprouts for 20-25 minutes, shaking the pan halfway through, until they are charred and crispy.

  • 4

    While the sprouts roast, peel and cube the sweet potato and place in a pot of boiling water.

  • 5

    Boil the sweet potato for 12-15 minutes until fork-tender, then drain and mash until smooth, adding a pinch of salt.

  • 6

    Season the salmon fillet with salt and pepper on both sides.

  • 7

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the pan and sear for 4-5 minutes per side until the internal temperature reaches 145°F and the surface is golden.

  • 9

    Serve the salmon over the sweet potato mash with the roasted sprouts on the side and a fresh lemon wedge.

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 over creamy mashed sweet potatoes and crispy roasted brussels sprouts, finished with a squeeze of fresh lemon.

NUTRITION

493kcal
Protein
39.5g
Fat
20.1g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

100g Brussels Sprouts

150g Sweet Potato

2 tsp Olive Oil

Salt and Pepper to taste

1/4 Lemon

PREPARATION

  • 1

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

  • 2

    Trim and halve the brussels sprouts, then toss them on a baking sheet with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Roast the sprouts for 20-25 minutes, shaking the pan halfway through, until they are charred and crispy.

  • 4

    While the sprouts roast, peel and cube the sweet potato and place in a pot of boiling water.

  • 5

    Boil the sweet potato for 12-15 minutes until fork-tender, then drain and mash until smooth, adding a pinch of salt.

  • 6

    Season the salmon fillet with salt and pepper on both sides.

  • 7

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the pan and sear for 4-5 minutes per side until the internal temperature reaches 145°F and the surface is golden.

  • 9

    Serve the salmon over the sweet potato mash with the roasted sprouts on the side and a fresh lemon wedge.