Seared Salmon with Roasted Broccoli and Garlic Sweet Potatoes

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 Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Sweet Potatoes

Pan-seared salmon fillet paired with garlic-roasted sweet potatoes and charred broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

451kcal
Protein
35.1g
Fat
16.8g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Salmon Fillet

150g Sweet Potato, cubed

150g Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with olive oil, minced garlic, salt, and pepper in a mixing bowl.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 to 5 minutes until the skin is crisp.

  • 6

    Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through and golden.

  • 7

    Plate the salmon with the roasted vegetables and finish with a bright squeeze of fresh lemon juice.

Seared Salmon with Roasted Broccoli and Garlic Sweet Potatoes

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 Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Sweet Potatoes

Pan-seared salmon fillet paired with garlic-roasted sweet potatoes and charred broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

451kcal
Protein
35.1g
Fat
16.8g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Salmon Fillet

150g Sweet Potato, cubed

150g Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with olive oil, minced garlic, salt, and pepper in a mixing bowl.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 to 25 minutes until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 to 5 minutes until the skin is crisp.

  • 6

    Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through and golden.

  • 7

    Plate the salmon with the roasted vegetables and finish with a bright squeeze of fresh lemon juice.