Pan-Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

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

Pan-Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

Pan-seared wild salmon fillet served with roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of fresh lemon and toasted almond slivers.

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NUTRITION

407kcal
Protein
34g
Fat
17.1g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild Sockeye Salmon

100g Sweet Potato, cubed

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tsp Slivered Almonds

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4 minutes, then carefully flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and steamed broccoli.

  • 9

    Top the broccoli with slivered almonds and drizzle the fresh lemon juice over the salmon before serving.

Pan-Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

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

Pan-Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

Pan-seared wild salmon fillet served with roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of fresh lemon and toasted almond slivers.

NUTRITION

407kcal
Protein
34g
Fat
17.1g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild Sockeye Salmon

100g Sweet Potato, cubed

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tsp Slivered Almonds

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of olive oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4 minutes, then carefully flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the salmon alongside the roasted sweet potatoes and steamed broccoli.

  • 9

    Top the broccoli with slivered almonds and drizzle the fresh lemon juice over the salmon before serving.