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 with oven-roasted broccoli florets and a creamy sweet potato mash, finished with a squeeze of fresh lemon for a bright, citrusy zing.

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NUTRITION

452kcal
Protein
30.9g
Fat
20.6g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

150 grams Sweet Potato

100 grams Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 very 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 until the edges are slightly charred.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side until crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the cooking water if needed for a smoother consistency.

  • 8

    Plate the sweet potato mash alongside the roasted broccoli and the seared salmon, finishing the dish 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 with oven-roasted broccoli florets and a creamy sweet potato mash, finished with a squeeze of fresh lemon for a bright, citrusy zing.

NUTRITION

452kcal
Protein
30.9g
Fat
20.6g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

150 grams Sweet Potato

100 grams Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon 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 very 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 until the edges are slightly charred.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side until crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 7

    Drain the sweet potatoes and mash them thoroughly, adding a splash of the cooking water if needed for a smoother consistency.

  • 8

    Plate the sweet potato mash alongside the roasted broccoli and the seared salmon, finishing the dish with a fresh squeeze of lemon juice.