Seared Salmon with Taco-Spiced Potato Wedges and Broccoli

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

Seared Salmon with Taco-Spiced Potato Wedges and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Taco-Spiced Potato Wedges and Broccoli

Pan-seared salmon seasoned with zesty taco spices, served alongside crispy roasted potato wedges and tender steamed broccoli for a vibrant, smoky finish.

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NUTRITION

434kcal
Protein
17.8g
Fat
31.1g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Salmon Fillet

100 grams Russet Potato

45 grams Broccoli Florets

1.5 tablespoons Avocado Oil

1 teaspoon Taco Seasoning

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PREPARATION

  • 1

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

  • 2

    Cut the potato into thin wedges and toss them in a bowl with half of the avocado oil and half of the taco seasoning.

  • 3

    Spread the potato wedges on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

  • 4

    While the potatoes roast, season the salmon fillet evenly with the remaining taco seasoning.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the exterior is crisp and the center is cooked through.

  • 6

    Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

  • 7

    Plate the seared salmon with the roasted potato wedges and steamed broccoli, finishing with a squeeze of fresh lime if desired.

Seared Salmon with Taco-Spiced Potato Wedges and Broccoli

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

Seared Salmon with Taco-Spiced Potato Wedges and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Taco-Spiced Potato Wedges and Broccoli

Pan-seared salmon seasoned with zesty taco spices, served alongside crispy roasted potato wedges and tender steamed broccoli for a vibrant, smoky finish.

NUTRITION

434kcal
Protein
17.8g
Fat
31.1g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Salmon Fillet

100 grams Russet Potato

45 grams Broccoli Florets

1.5 tablespoons Avocado Oil

1 teaspoon Taco Seasoning

PREPARATION

  • 1

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

  • 2

    Cut the potato into thin wedges and toss them in a bowl with half of the avocado oil and half of the taco seasoning.

  • 3

    Spread the potato wedges on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

  • 4

    While the potatoes roast, season the salmon fillet evenly with the remaining taco seasoning.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the exterior is crisp and the center is cooked through.

  • 6

    Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

  • 7

    Plate the seared salmon with the roasted potato wedges and steamed broccoli, finishing with a squeeze of fresh lime if desired.