Seared Salmon with Roasted Broccoli and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mash

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

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NUTRITION

398kcal
Protein
39.6g
Fat
14.2g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon Fillet

1.5 cups Broccoli Florets

100g Red Potato

2 cloves Garlic

0.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Dice the red potato into small cubes and place in a pot of boiling salted water for 12-15 minutes until very tender.

  • 3

    Toss the broccoli florets with a tiny drop of olive oil, salt, and pepper, then spread on the baking sheet and roast for 15 minutes until the edges are crisp.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining olive oil and sear the salmon skin-side down for 4 minutes, then flip and cook for another 3-4 minutes until golden.

  • 6

    Drain the potatoes, reserving a tablespoon of the starchy water, and mash them thoroughly with the minced garlic and reserved water until smooth.

  • 7

    Plate the garlic mash first, top with the seared salmon, and serve the roasted broccoli on the side with a fresh squeeze of lemon juice over the fish.

Seared Salmon with Roasted Broccoli and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mash

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

NUTRITION

398kcal
Protein
39.6g
Fat
14.2g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon Fillet

1.5 cups Broccoli Florets

100g Red Potato

2 cloves Garlic

0.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Dice the red potato into small cubes and place in a pot of boiling salted water for 12-15 minutes until very tender.

  • 3

    Toss the broccoli florets with a tiny drop of olive oil, salt, and pepper, then spread on the baking sheet and roast for 15 minutes until the edges are crisp.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining olive oil and sear the salmon skin-side down for 4 minutes, then flip and cook for another 3-4 minutes until golden.

  • 6

    Drain the potatoes, reserving a tablespoon of the starchy water, and mash them thoroughly with the minced garlic and reserved water until smooth.

  • 7

    Plate the garlic mash first, top with the seared salmon, and serve the roasted broccoli on the side with a fresh squeeze of lemon juice over the fish.