Seared Salmon 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 with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato Mash

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

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NUTRITION

489kcal
Protein
43.0g
Fat
16.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

1.5 cups Broccoli Florets

1 tsp Avocado Oil

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

  • 3

    Toss the broccoli florets with half of the avocado oil, garlic powder, salt, and pepper, then roast on the baking sheet for 15 minutes until edges are crisp.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side up in the pan and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 7

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.

  • 8

    Serve the seared salmon over the sweet potato mash with the roasted broccoli on the side, finishing the fish with a fresh squeeze of lemon juice.

Seared Salmon 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 with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato Mash

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

NUTRITION

489kcal
Protein
43.0g
Fat
16.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

150g Sweet Potato

1.5 cups Broccoli Florets

1 tsp Avocado Oil

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

  • 3

    Toss the broccoli florets with half of the avocado oil, garlic powder, salt, and pepper, then roast on the baking sheet for 15 minutes until edges are crisp.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon skin-side up in the pan and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 7

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.

  • 8

    Serve the seared salmon over the sweet potato mash with the roasted broccoli on the side, finishing the fish with a fresh squeeze of lemon juice.