Seared Salmon with Roasted Broccoli and Garlic Mash

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

Seared Salmon with Roasted Broccoli and Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mash

Pan-seared wild salmon served over creamy garlic mash with a side of oven-roasted broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

466kcal
Protein
42.6g
Fat
20g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Wild Atlantic Salmon

1.5 cups Broccoli Florets

130g Yukon Gold Potato

1/4 cup Nonfat Greek Yogurt

1.5 tsp Extra Virgin Olive Oil

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cube the Yukon Gold potato, then boil in a pot of salted water for about 12-15 minutes until fork-tender.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, spreading them on the baking sheet to roast for 15-18 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, drain the potatoes and return them to the pot, mashing them thoroughly with the Greek yogurt and minced garlic until smooth and creamy.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon fillet for 4-5 minutes on the skin side until crispy, then flip and cook for another 3-4 minutes until opaque.

  • 6

    Plate the creamy garlic mash and roasted broccoli alongside the salmon, finishing with an optional squeeze of fresh lemon juice.

Seared Salmon with Roasted Broccoli and Garlic Mash

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

Seared Salmon with Roasted Broccoli and Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mash

Pan-seared wild salmon served over creamy garlic mash with a side of oven-roasted broccoli, finished with a squeeze of zesty lemon.

NUTRITION

466kcal
Protein
42.6g
Fat
20g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Wild Atlantic Salmon

1.5 cups Broccoli Florets

130g Yukon Gold Potato

1/4 cup Nonfat Greek Yogurt

1.5 tsp Extra Virgin Olive Oil

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel and cube the Yukon Gold potato, then boil in a pot of salted water for about 12-15 minutes until fork-tender.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, spreading them on the baking sheet to roast for 15-18 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, drain the potatoes and return them to the pot, mashing them thoroughly with the Greek yogurt and minced garlic until smooth and creamy.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon fillet for 4-5 minutes on the skin side until crispy, then flip and cook for another 3-4 minutes until opaque.

  • 6

    Plate the creamy garlic mash and roasted broccoli alongside the salmon, finishing with an optional squeeze of fresh lemon juice.