Seared Salmon with Steamed Broccoli and Roasted Sweet Potatoes

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

Seared Salmon with Steamed Broccoli and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Roasted Sweet Potatoes

Pan-seared wild salmon paired with herb-roasted sweet potato wedges and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

475kcal
Protein
45.3g
Fat
17.6g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato

150 grams Broccoli Florets

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into bite-sized cubes or wedges and spread them on the baking sheet, seasoning with a pinch of sea salt.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and slightly browned.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Place a steamer basket over boiling water and steam the broccoli florets for 5-6 minutes until they are vibrant green and fork-tender.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, serving with a fresh lemon wedge if desired.

Seared Salmon with Steamed Broccoli and Roasted Sweet Potatoes

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

Seared Salmon with Steamed Broccoli and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Roasted Sweet Potatoes

Pan-seared wild salmon paired with herb-roasted sweet potato wedges and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

475kcal
Protein
45.3g
Fat
17.6g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

120 grams Sweet Potato

150 grams Broccoli Florets

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into bite-sized cubes or wedges and spread them on the baking sheet, seasoning with a pinch of sea salt.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and slightly browned.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Place a steamer basket over boiling water and steam the broccoli florets for 5-6 minutes until they are vibrant green and fork-tender.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, serving with a fresh lemon wedge if desired.