Seared Salmon Fillet with Roasted Broccoli and Garlic 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 Broccoli and Garlic Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Garlic Sweet Potato Mash

Pan-seared salmon served over a creamy garlic sweet potato mash with a side of oven-roasted broccoli, finished with a squeeze of lemon and a touch of flaky sea salt.

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NUTRITION

503kcal
Protein
46.4g
Fat
16.2g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

150g Broccoli Florets

2 oz Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    Peel and cube the sweet potato, placing the pieces in a pot of boiling water for 10-12 minutes until fork-tender.

  • 4

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt, minced garlic, and black pepper until the texture is smooth and creamy.

  • 5

    Season the salmon fillet with a pinch of salt and pepper.

  • 6

    Heat the remaining olive oil in 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 fish is cooked through.

  • 7

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

Seared Salmon Fillet with Roasted Broccoli and Garlic 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 Broccoli and Garlic Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Garlic Sweet Potato Mash

Pan-seared salmon served over a creamy garlic sweet potato mash with a side of oven-roasted broccoli, finished with a squeeze of lemon and a touch of flaky sea salt.

NUTRITION

503kcal
Protein
46.4g
Fat
16.2g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

150g Broccoli Florets

2 oz Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    Peel and cube the sweet potato, placing the pieces in a pot of boiling water for 10-12 minutes until fork-tender.

  • 4

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt, minced garlic, and black pepper until the texture is smooth and creamy.

  • 5

    Season the salmon fillet with a pinch of salt and pepper.

  • 6

    Heat the remaining olive oil in 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 fish is cooked through.

  • 7

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