Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

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

Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

Pan-seared wild sockeye salmon paired with oven-roasted sweet potatoes and tender steamed broccoli, finished with a bright squeeze of zesty lemon.

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NUTRITION

435kcal
Protein
45.3g
Fat
13.8g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

Fresh lemon wedge and sea salt to taste

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and lightly browned.

  • 3

    While the potatoes roast, place the broccoli florets in a steamer basket over a pot of boiling water and steam for 5-7 minutes until vibrant green and fork-tender.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with sea 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 hot skillet and sear for 3-4 minutes per side until a golden crust forms and the fish is cooked to your preference.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, finishing with a fresh squeeze of zesty lemon juice.

Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

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

Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

Pan-seared wild sockeye salmon paired with oven-roasted sweet potatoes and tender steamed broccoli, finished with a bright squeeze of zesty lemon.

NUTRITION

435kcal
Protein
45.3g
Fat
13.8g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

120 grams Sweet Potato, cubed

150 grams Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

Fresh lemon wedge and sea salt to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and lightly browned.

  • 3

    While the potatoes roast, place the broccoli florets in a steamer basket over a pot of boiling water and steam for 5-7 minutes until vibrant green and fork-tender.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with sea 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 hot skillet and sear for 3-4 minutes per side until a golden crust forms and the fish is cooked to your preference.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, finishing with a fresh squeeze of zesty lemon juice.