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 a creamy sweet potato mash with garlic-roasted broccoli, finished with a squeeze of bright, zesty lemon.

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NUTRITION

482kcal
Protein
45.2g
Fat
16.7g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

150g Sweet Potato

100g Broccoli Florets

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast on the baking sheet for 15-20 minutes until the edges are crisp.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and the center is cooked through.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until the texture is smooth and creamy.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve with the roasted broccoli on the side.

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 a creamy sweet potato mash with garlic-roasted broccoli, finished with a squeeze of bright, zesty lemon.

NUTRITION

482kcal
Protein
45.2g
Fat
16.7g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

150g Sweet Potato

100g Broccoli Florets

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast on the baking sheet for 15-20 minutes until the edges are crisp.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and the center is cooked through.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until the texture is smooth and creamy.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve with the roasted broccoli on the side.