Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Steamed Broccoli

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

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NUTRITION

572kcal
Protein
56.8g
Fat
20.2g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

8.3 oz Wild Sockeye Salmon

150g Sweet Potato, cubed

150g Broccoli florets

2 tsp Extra Virgin Olive 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 1 teaspoon of olive 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 until they are tender and slightly caramelized on the edges.

  • 4

    While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until they reach a vibrant green color.

  • 5

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

  • 6

    Heat the remaining 1 teaspoon of olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 7

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

  • 8

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

Seared Salmon Fillet 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 Fillet with Roasted Sweet Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Steamed Broccoli

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

NUTRITION

572kcal
Protein
56.8g
Fat
20.2g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

8.3 oz Wild Sockeye Salmon

150g Sweet Potato, cubed

150g Broccoli florets

2 tsp Extra Virgin Olive 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 1 teaspoon of olive 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 until they are tender and slightly caramelized on the edges.

  • 4

    While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until they reach a vibrant green color.

  • 5

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

  • 6

    Heat the remaining 1 teaspoon of olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 7

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

  • 8

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