Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

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

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

Pan-seared wild salmon served with tender roasted sweet potato cubes and charred broccoli florets, finished with a squeeze of zesty lemon.

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NUTRITION

475kcal
Protein
45.3g
Fat
17.7g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Broccoli Florets

1 teaspoon Avocado Oil

Salt, pepper, and garlic powder to taste

1 Lemon wedge

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PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes and broccoli with half of the avocado oil, salt, and pepper.

  • 3

    Roast vegetables for 20-25 minutes until the sweet potatoes are tender and broccoli is slightly charred.

  • 4

    Season the salmon fillet with salt, pepper, and garlic powder.

  • 5

    Heat the remaining oil in a cast-iron skillet over medium-high heat.

  • 6

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until flaky.

  • 7

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

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

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

Pan-seared wild salmon served with tender roasted sweet potato cubes and charred broccoli florets, finished with a squeeze of zesty lemon.

NUTRITION

475kcal
Protein
45.3g
Fat
17.7g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Broccoli Florets

1 teaspoon Avocado Oil

Salt, pepper, and garlic powder to taste

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes and broccoli with half of the avocado oil, salt, and pepper.

  • 3

    Roast vegetables for 20-25 minutes until the sweet potatoes are tender and broccoli is slightly charred.

  • 4

    Season the salmon fillet with salt, pepper, and garlic powder.

  • 5

    Heat the remaining oil in a cast-iron skillet over medium-high heat.

  • 6

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until flaky.

  • 7

    Serve the salmon alongside the roasted vegetables with a fresh lemon wedge.