Seared Salmon with Roasted Broccoli and Sweet Potato 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 Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon served over creamy mashed sweet potatoes with a side of oven-roasted broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

472kcal
Protein
32.8g
Fat
24g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

120g Sweet Potato

100g Broccoli Florets

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crisp.

  • 3

    Peel and cube the sweet potato, then boil in a pot of water until fork-tender.

  • 4

    Drain the sweet potatoes and mash them until they reach a creamy consistency, adding a splash of water if needed.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Sear the salmon skin-side down for 4 minutes, then flip and cook for another 2-3 minutes until golden and cooked through.

  • 8

    Plate the salmon over the sweet potato mash with the roasted broccoli on the side and finish with a squeeze of fresh lemon.

Seared Salmon with Roasted Broccoli and Sweet Potato 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 Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon served over creamy mashed sweet potatoes with a side of oven-roasted broccoli, finished with a squeeze of zesty lemon.

NUTRITION

472kcal
Protein
32.8g
Fat
24g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

120g Sweet Potato

100g Broccoli Florets

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crisp.

  • 3

    Peel and cube the sweet potato, then boil in a pot of water until fork-tender.

  • 4

    Drain the sweet potatoes and mash them until they reach a creamy consistency, adding a splash of water if needed.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Sear the salmon skin-side down for 4 minutes, then flip and cook for another 2-3 minutes until golden and cooked through.

  • 8

    Plate the salmon over the sweet potato mash with the roasted broccoli on the side and finish with a squeeze of fresh lemon.