Seared Salmon with Roasted Sweet Potato 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 Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared salmon served alongside roasted sweet potatoes and tender broccoli, finished with a squeeze of fresh lemon and a sprinkle of crunchy sea salt.

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NUTRITION

416kcal
Protein
27.2g
Fat
20.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

120g Sweet Potato, cubed

100g Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of 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 browned.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked through.

  • 7

    While the salmon cooks, place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

  • 8

    Plate the seared salmon next to the roasted sweet potatoes and steamed broccoli, drizzling the lemon juice over the fish and vegetables before serving.

Seared Salmon with Roasted Sweet Potato 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 Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared salmon served alongside roasted sweet potatoes and tender broccoli, finished with a squeeze of fresh lemon and a sprinkle of crunchy sea salt.

NUTRITION

416kcal
Protein
27.2g
Fat
20.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

120g Sweet Potato, cubed

100g Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of 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 browned.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked through.

  • 7

    While the salmon cooks, place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

  • 8

    Plate the seared salmon next to the roasted sweet potatoes and steamed broccoli, drizzling the lemon juice over the fish and vegetables before serving.