Seared Salmon with Roasted Broccoli and Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potatoes

Pan-seared salmon served alongside roasted broccoli and sweet potatoes, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

504kcal
Protein
42.3g
Fat
27.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Broccoli Florets

0.5 cup Sweet Potato, cubed

0.5 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potatoes and broccoli florets in a bowl with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until cooked through.

  • 7

    Plate the salmon alongside the roasted vegetables and serve with an optional fresh lemon wedge.

Seared Salmon with Roasted Broccoli and Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potatoes

Pan-seared salmon served alongside roasted broccoli and sweet potatoes, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

504kcal
Protein
42.3g
Fat
27.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Broccoli Florets

0.5 cup Sweet Potato, cubed

0.5 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potatoes and broccoli florets in a bowl with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for an additional 2-3 minutes until cooked through.

  • 7

    Plate the salmon alongside the roasted vegetables and serve with an optional fresh lemon wedge.