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 wild salmon served with cinnamon-dusted roasted sweet potatoes and tender steamed broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

480kcal
Protein
42.4g
Fat
16.6g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

150g Broccoli florets

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.

  • 4

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

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until opaque.

  • 7

    Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they reach a vibrant green and tender-crisp texture.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, drizzling everything with fresh lemon juice before serving.

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 wild salmon served with cinnamon-dusted roasted sweet potatoes and tender steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

480kcal
Protein
42.4g
Fat
16.6g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Atlantic Salmon Fillet

150g Sweet Potato, cubed

150g Broccoli florets

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) 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 spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.

  • 4

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

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until opaque.

  • 7

    Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they reach a vibrant green and tender-crisp texture.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, drizzling everything with fresh lemon juice before serving.