Herb-Seared Salmon with Roasted Broccoli and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seared Salmon with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Seared Salmon with Roasted Broccoli and Sweet Potato

Pan-seared salmon seasoned with fresh dill and lemon, served alongside oven-roasted sweet potato wedges and charred broccoli florets.

Try 7 days free, then $12.99 / mo.

NUTRITION

435kcal
Protein
21.2g
Fat
22.6g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Wild Atlantic Salmon

120g Sweet Potato, wedged

100g Broccoli florets

1.25 tbsp Extra Virgin Olive Oil

50g Fresh Blueberries

1 tbsp Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the sweet potato wedges and broccoli florets in a bowl with one tablespoon of olive oil, minced garlic, and a pinch of salt.

  • 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 and the broccoli is charred.

  • 4

    While the vegetables roast, season the salmon fillet with dried herbs, salt, and pepper.

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until golden and cooked through.

  • 7

    Drizzle the salmon with fresh lemon juice just before removing from the heat.

  • 8

    Plate the salmon alongside the roasted vegetables and serve with a side of fresh blueberries for a bright finish.

Herb-Seared Salmon with Roasted Broccoli and Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seared Salmon with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Seared Salmon with Roasted Broccoli and Sweet Potato

Pan-seared salmon seasoned with fresh dill and lemon, served alongside oven-roasted sweet potato wedges and charred broccoli florets.

NUTRITION

435kcal
Protein
21.2g
Fat
22.6g
Carbs
40.0g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Wild Atlantic Salmon

120g Sweet Potato, wedged

100g Broccoli florets

1.25 tbsp Extra Virgin Olive Oil

50g Fresh Blueberries

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the sweet potato wedges and broccoli florets in a bowl with one tablespoon of olive oil, minced garlic, and a pinch of salt.

  • 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 and the broccoli is charred.

  • 4

    While the vegetables roast, season the salmon fillet with dried herbs, salt, and pepper.

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until golden and cooked through.

  • 7

    Drizzle the salmon with fresh lemon juice just before removing from the heat.

  • 8

    Plate the salmon alongside the roasted vegetables and serve with a side of fresh blueberries for a bright finish.