Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

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

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared salmon served with caramelized roasted sweet potato cubes and tender steamed broccoli, finished with a bright squeeze of fresh lemon.

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NUTRITION

488kcal
Protein
35.7g
Fat
26.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

100g Sweet Potato, cubed

100g Broccoli florets

1 tsp Avocado 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 with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and caramelized on the edges.

  • 4

    While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until vibrant green and tender-crisp.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then place it in the pan skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is cooked through to your preference.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and steamed broccoli, then drizzle everything with fresh lemon juice before serving.

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

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

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared salmon served with caramelized roasted sweet potato cubes and tender steamed broccoli, finished with a bright squeeze of fresh lemon.

NUTRITION

488kcal
Protein
35.7g
Fat
26.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

100g Sweet Potato, cubed

100g Broccoli florets

1 tsp Avocado 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 with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and caramelized on the edges.

  • 4

    While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until vibrant green and tender-crisp.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then place it in the pan skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is cooked through to your preference.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and steamed broccoli, then drizzle everything with fresh lemon juice before serving.