Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

525kcal
Protein
27.9g
Fat
29.5g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Broccoli Florets

1 tbsp Avocado Oil

1 wedge Fresh Lemon

1/4 tsp 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 and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for another 2 to 3 minutes until cooked through.

  • 8

    Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until bright green.

  • 9

    Plate the salmon alongside the roasted potatoes and broccoli, finishing with a fresh lemon squeeze.

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared wild salmon served with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

525kcal
Protein
27.9g
Fat
29.5g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

100g Broccoli Florets

1 tbsp Avocado Oil

1 wedge Fresh Lemon

1/4 tsp 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 and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for another 2 to 3 minutes until cooked through.

  • 8

    Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until bright green.

  • 9

    Plate the salmon alongside the roasted potatoes and broccoli, finishing with a fresh lemon squeeze.