Seared Salmon Filet 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 Filet with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon served over a velvety sweet potato mash with a side of oven-roasted broccoli, finished with a squeeze of lemon for a bright, zesty touch.

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NUTRITION

444kcal
Protein
34.3g
Fat
25g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Salmon Fillet

70g Sweet Potato, peeled and cubed

100g Broccoli florets

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper, then roast for 15-18 minutes until the edges are slightly crisp.

  • 3

    While the broccoli roasts, place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 4

    Drain the sweet potatoes and mash them thoroughly, adding a tablespoon of hot water if needed to reach a velvety consistency.

  • 5

    Season the salmon fillet with salt and pepper on both sides.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until just opaque throughout.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted broccoli.

Seared Salmon Filet 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 Filet with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon served over a velvety sweet potato mash with a side of oven-roasted broccoli, finished with a squeeze of lemon for a bright, zesty touch.

NUTRITION

444kcal
Protein
34.3g
Fat
25g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Salmon Fillet

70g Sweet Potato, peeled and cubed

100g Broccoli florets

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper, then roast for 15-18 minutes until the edges are slightly crisp.

  • 3

    While the broccoli roasts, place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 4

    Drain the sweet potatoes and mash them thoroughly, adding a tablespoon of hot water if needed to reach a velvety consistency.

  • 5

    Season the salmon fillet with salt and pepper on both sides.

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until just opaque throughout.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted broccoli.