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 a side of oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

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NUTRITION

460kcal
Protein
33.5g
Fat
24g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

120g Sweet Potato

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1/2 tbsp Lemon Juice

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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 tender.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread on the baking sheet and roast for 15 minutes.

  • 4

    Drain the sweet potatoes and mash them until smooth, adding a splash of hot water if needed for consistency.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 2-3 minutes until opaque and cooked through.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted broccoli on the side with a fresh squeeze of lemon juice.

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 a side of oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

NUTRITION

460kcal
Protein
33.5g
Fat
24g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

120g Sweet Potato

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1/2 tbsp Lemon Juice

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 tender.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread on the baking sheet and roast for 15 minutes.

  • 4

    Drain the sweet potatoes and mash them until smooth, adding a splash of hot water if needed for consistency.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 2-3 minutes until opaque and cooked through.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve the roasted broccoli on the side with a fresh squeeze of lemon juice.