Seared Salmon Fillet with Roasted Broccoli and 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 Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon fillet served with garlic-roasted broccoli and a creamy sweet potato mash, finished with a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

523kcal
Protein
37.2g
Fat
26.9g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild-Caught Salmon Fillet

120g Sweet Potato, cubed

1.5 cups Broccoli Florets

1 tsp Avocado Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until tender.

  • 3

    On a baking sheet, toss the broccoli florets with half of the avocado oil and the garlic powder, then roast for 15-20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear for 4-5 minutes on the skin side until crispy; flip and cook for another 3-4 minutes until opaque.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or lemon juice if needed for a smooth consistency.

  • 7

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

Seared Salmon Fillet with Roasted Broccoli and 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 Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon fillet served with garlic-roasted broccoli and a creamy sweet potato mash, finished with a squeeze of bright lemon.

NUTRITION

523kcal
Protein
37.2g
Fat
26.9g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild-Caught Salmon Fillet

120g Sweet Potato, cubed

1.5 cups Broccoli Florets

1 tsp Avocado Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until tender.

  • 3

    On a baking sheet, toss the broccoli florets with half of the avocado oil and the garlic powder, then roast for 15-20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear for 4-5 minutes on the skin side until crispy; flip and cook for another 3-4 minutes until opaque.

  • 6

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or lemon juice if needed for a smooth consistency.

  • 7

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