Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Steamed Broccoli

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

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NUTRITION

476kcal
Protein
31.1g
Fat
22.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Broccoli Florets

1 teaspoon Avocado Oil

1/2 Lemon

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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, then roast for 20-25 minutes until tender.

  • 3

    While the potatoes roast, season the salmon fillet with salt and pepper.

  • 4

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

  • 5

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork.

  • 7

    Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green and tender-crisp.

  • 8

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

Seared Salmon with Roasted Sweet Potatoes 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 Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Steamed Broccoli

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

NUTRITION

476kcal
Protein
31.1g
Fat
22.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

150 grams Sweet Potato, cubed

100 grams Broccoli Florets

1 teaspoon Avocado Oil

1/2 Lemon

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, then roast for 20-25 minutes until tender.

  • 3

    While the potatoes roast, season the salmon fillet with salt and pepper.

  • 4

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

  • 5

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork.

  • 7

    Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green and tender-crisp.

  • 8

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