Seared Salmon Fillet with Roasted Sweet Potatoes and Steamed Broccoli

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

Seared Salmon Fillet with Roasted Sweet Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Steamed Broccoli

Pan-seared salmon served alongside oven-roasted sweet potatoes and vibrant steamed broccoli, finished with a touch of olive oil for a perfectly crispy skin.

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NUTRITION

601kcal
Protein
18.5g
Fat
38.9g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces Salmon Fillet

1.5 cups cubed Sweet Potato

1 cup Broccoli florets

2.15 tablespoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with one tablespoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 25-30 minutes, turning halfway through, until they are tender and caramelized.

  • 4

    While potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp and bright green.

  • 5

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

  • 6

    Season the salmon fillet with salt and pepper, then place it in the pan skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 8

    Plate the small salmon portion with the roasted sweet potatoes and steamed broccoli, drizzling any remaining pan oil over the vegetables.

Seared Salmon Fillet with Roasted Sweet Potatoes and Steamed Broccoli

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

Seared Salmon Fillet with Roasted Sweet Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Sweet Potatoes and Steamed Broccoli

Pan-seared salmon served alongside oven-roasted sweet potatoes and vibrant steamed broccoli, finished with a touch of olive oil for a perfectly crispy skin.

NUTRITION

601kcal
Protein
18.5g
Fat
38.9g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces Salmon Fillet

1.5 cups cubed Sweet Potato

1 cup Broccoli florets

2.15 tablespoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with one tablespoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the sweet potatoes for 25-30 minutes, turning halfway through, until they are tender and caramelized.

  • 4

    While potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp and bright green.

  • 5

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

  • 6

    Season the salmon fillet with salt and pepper, then place it in the pan skin-side down.

  • 7

    Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 8

    Plate the small salmon portion with the roasted sweet potatoes and steamed broccoli, drizzling any remaining pan oil over the vegetables.