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 charred roasted broccoli, topped with a jammy soft-boiled egg for an extra layer of richness.

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NUTRITION

473kcal
Protein
43.1g
Fat
19.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

1 Large Egg

110g Sweet Potato

130g Broccoli Florets

0.8 tsp Avocado Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and toss the broccoli florets with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 2

    Roast the broccoli for 15-20 minutes until the edges are crisp and slightly charred.

  • 3

    Steam or boil the sweet potato until tender, then peel and mash it until smooth, adding a splash of hot water if needed for creaminess.

  • 4

    Bring a small saucepan of water to a boil, carefully lower the egg into the water, and simmer for 6 and a half minutes.

  • 5

    Immediately transfer the egg to an ice bath for 3 minutes, then peel and set aside.

  • 6

    Season the salmon fillet with sea salt and pepper.

  • 7

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side, then flip and cook for another 3-4 minutes.

  • 8

    Slice the soft-boiled egg in half to reveal the jammy yolk.

  • 9

    Plate the sweet potato mash, top with the seared salmon and roasted broccoli, and finish with the egg halves.

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 charred roasted broccoli, topped with a jammy soft-boiled egg for an extra layer of richness.

NUTRITION

473kcal
Protein
43.1g
Fat
19.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

1 Large Egg

110g Sweet Potato

130g Broccoli Florets

0.8 tsp Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the broccoli florets with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 2

    Roast the broccoli for 15-20 minutes until the edges are crisp and slightly charred.

  • 3

    Steam or boil the sweet potato until tender, then peel and mash it until smooth, adding a splash of hot water if needed for creaminess.

  • 4

    Bring a small saucepan of water to a boil, carefully lower the egg into the water, and simmer for 6 and a half minutes.

  • 5

    Immediately transfer the egg to an ice bath for 3 minutes, then peel and set aside.

  • 6

    Season the salmon fillet with sea salt and pepper.

  • 7

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side, then flip and cook for another 3-4 minutes.

  • 8

    Slice the soft-boiled egg in half to reveal the jammy yolk.

  • 9

    Plate the sweet potato mash, top with the seared salmon and roasted broccoli, and finish with the egg halves.