Pan-Seared Salmon with Roasted Broccoli and Sweet Potato

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

Pan-Seared Salmon with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Broccoli and Sweet Potato

Wild-caught salmon fillet seared until golden and served with roasted sweet potato and broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

417kcal
Protein
21.2g
Fat
25.4g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Wild Salmon Fillet

1 cup Broccoli florets

100g Sweet Potato, cubed

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, season the salmon fillet with a pinch of salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Serve the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice.

Pan-Seared Salmon with Roasted Broccoli and Sweet Potato

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

Pan-Seared Salmon with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Broccoli and Sweet Potato

Wild-caught salmon fillet seared until golden and served with roasted sweet potato and broccoli, finished with a squeeze of zesty lemon.

NUTRITION

417kcal
Protein
21.2g
Fat
25.4g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Wild Salmon Fillet

1 cup Broccoli florets

100g Sweet Potato, cubed

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, season the salmon fillet with a pinch of salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Serve the salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice.