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.

Seared Salmon with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato

Pan-seared salmon served with oven-roasted broccoli and sweet potato cubes, featuring crisp roasted edges and a bright squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

528kcal
Protein
40.1g
Fat
28.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Atlantic Salmon Fillet

1.5 cups Broccoli Florets

95 grams Sweet Potato, cubed

1 teaspoon Extra Virgin Olive Oil

2 teaspoons Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and black 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 to 5 minutes until the skin is crispy.

  • 7

    Carefully flip the fillet and cook for another 3 minutes or until the salmon is cooked through and flakes easily with a fork.

  • 8

    Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

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.

Seared Salmon with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato

Pan-seared salmon served with oven-roasted broccoli and sweet potato cubes, featuring crisp roasted edges and a bright squeeze of lemon.

NUTRITION

528kcal
Protein
40.1g
Fat
28.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Atlantic Salmon Fillet

1.5 cups Broccoli Florets

95 grams Sweet Potato, cubed

1 teaspoon Extra Virgin Olive Oil

2 teaspoons Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil and a pinch of sea salt.

  • 3

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

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season with salt and black 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 to 5 minutes until the skin is crispy.

  • 7

    Carefully flip the fillet and cook for another 3 minutes or until the salmon is cooked through and flakes easily with a fork.

  • 8

    Serve the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.