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 wild salmon served alongside roasted sweet potatoes and tender steamed broccoli, finished with a squeeze of lemon for a bright, zesty zing.

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NUTRITION

534kcal
Protein
41.3g
Fat
26.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Broccoli Florets

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half the avocado oil and a pinch of salt, then roast for 20-25 minutes until tender.

  • 3

    Season the salmon fillet with salt and pepper.

  • 4

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden.

  • 5

    Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green.

  • 6

    Plate the salmon, potatoes, and broccoli, finishing with a squeeze of fresh lemon juice.

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 wild salmon served alongside roasted sweet potatoes and tender steamed broccoli, finished with a squeeze of lemon for a bright, zesty zing.

NUTRITION

534kcal
Protein
41.3g
Fat
26.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

120g Sweet Potato, cubed

150g Broccoli Florets

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss cubed sweet potatoes with half the avocado oil and a pinch of salt, then roast for 20-25 minutes until tender.

  • 3

    Season the salmon fillet with salt and pepper.

  • 4

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden.

  • 5

    Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green.

  • 6

    Plate the salmon, potatoes, and broccoli, finishing with a squeeze of fresh lemon juice.