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 salmon served with roasted sweet potato and steamed broccoli, finished with a bright squeeze of lemon and a touch of flaky sea salt.

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NUTRITION

354kcal
Protein
19g
Fat
19.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt, then roast for 20-25 minutes until tender.

  • 3

    While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until bright green.

  • 4

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

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crisp finish.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

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

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 salmon served with roasted sweet potato and steamed broccoli, finished with a bright squeeze of lemon and a touch of flaky sea salt.

NUTRITION

354kcal
Protein
19g
Fat
19.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Salmon Fillet

100 grams Sweet Potato, cubed

100 grams Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt, then roast for 20-25 minutes until tender.

  • 3

    While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until bright green.

  • 4

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

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crisp finish.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

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