Seared Salmon with Roasted Broccoli and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mash

Pan-seared salmon served over creamy garlic-infused potato mash with a side of tender broccoli roasted until perfectly charred.

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NUTRITION

480kcal
Protein
42.0g
Fat
22.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

80 grams Russet Potato

100 grams Non-fat Greek Yogurt

150 grams Broccoli Florets

1 teaspoon Avocado Oil

1 clove Garlic

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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 russet potato then boil in a pot of water for 10 to 12 minutes until fork-tender.

  • 3

    Toss the broccoli florets with half of the avocado oil and a pinch of salt then roast for 15 minutes until the edges are charred.

  • 4

    Drain the potatoes and mash them thoroughly with the non-fat Greek yogurt and minced garlic until the texture is smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper then sear in a non-stick skillet with the remaining oil over medium-high heat for 4 minutes per side.

  • 6

    Place the garlic mash on a plate, top with the seared salmon, and serve with the roasted broccoli on the side.

Seared Salmon with Roasted Broccoli and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mash

Pan-seared salmon served over creamy garlic-infused potato mash with a side of tender broccoli roasted until perfectly charred.

NUTRITION

480kcal
Protein
42.0g
Fat
22.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

80 grams Russet Potato

100 grams Non-fat Greek Yogurt

150 grams Broccoli Florets

1 teaspoon Avocado Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Peel and cube the russet potato then boil in a pot of water for 10 to 12 minutes until fork-tender.

  • 3

    Toss the broccoli florets with half of the avocado oil and a pinch of salt then roast for 15 minutes until the edges are charred.

  • 4

    Drain the potatoes and mash them thoroughly with the non-fat Greek yogurt and minced garlic until the texture is smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper then sear in a non-stick skillet with the remaining oil over medium-high heat for 4 minutes per side.

  • 6

    Place the garlic mash on a plate, top with the seared salmon, and serve with the roasted broccoli on the side.