Seared Salmon with Roasted Sweet Potato and 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 Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Broccoli

Pan-seared salmon served with oven-roasted sweet potato and broccoli, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

350kcal
Protein
16.8g
Fat
16.1g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces Wild Atlantic Salmon

1.25 cups cubed Sweet Potato

1 cup Broccoli Florets

0.85 tablespoon Extra Virgin Olive Oil

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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 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 15 minutes before adding the broccoli florets to the same tray.

  • 4

    Drizzle the remaining oil over the broccoli and roast everything for another 10 to 12 minutes until the edges are caramelized.

  • 5

    While the vegetables finish, season the salmon with salt and pepper and sear in a non-stick skillet over medium-high heat for 3-4 minutes per side.

  • 6

    Plate the salmon alongside the roasted vegetables and serve immediately with a fresh lemon wedge.

Seared Salmon with Roasted Sweet Potato and 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 Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Broccoli

Pan-seared salmon served with oven-roasted sweet potato and broccoli, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

350kcal
Protein
16.8g
Fat
16.1g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces Wild Atlantic Salmon

1.25 cups cubed Sweet Potato

1 cup Broccoli Florets

0.85 tablespoon Extra Virgin Olive Oil

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 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 15 minutes before adding the broccoli florets to the same tray.

  • 4

    Drizzle the remaining oil over the broccoli and roast everything for another 10 to 12 minutes until the edges are caramelized.

  • 5

    While the vegetables finish, season the salmon with salt and pepper and sear in a non-stick skillet over medium-high heat for 3-4 minutes per side.

  • 6

    Plate the salmon alongside the roasted vegetables and serve immediately with a fresh lemon wedge.