Seared Salmon with Roasted Broccoli and Garlic Butter Mushrooms

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 Butter Mushrooms

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Butter Mushrooms

Pan-seared salmon fillet served with oven-roasted broccoli florets and mushrooms sautéed in a rich garlic butter sauce, finished with a squeeze of zesty lemon.

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NUTRITION

508kcal
Protein
41.6g
Fat
31.3g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1.6 cups Broccoli florets

1.4 cups sliced White Mushrooms

0.5 tablespoon Grass-fed Butter

0.5 teaspoon Extra Virgin Olive Oil

1 clove minced Garlic

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with olive oil and a pinch of salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness, then remove it from the pan and set aside.

  • 6

    In the same skillet, reduce the heat to medium and add the butter, sliced mushrooms, and minced garlic.

  • 7

    Sauté the mushrooms for about 5 minutes until they are golden brown and tender.

  • 8

    Plate the salmon alongside the roasted broccoli and spoon the garlic butter mushrooms over the fish before serving.

Seared Salmon with Roasted Broccoli and Garlic Butter Mushrooms

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 Butter Mushrooms

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Butter Mushrooms

Pan-seared salmon fillet served with oven-roasted broccoli florets and mushrooms sautéed in a rich garlic butter sauce, finished with a squeeze of zesty lemon.

NUTRITION

508kcal
Protein
41.6g
Fat
31.3g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1.6 cups Broccoli florets

1.4 cups sliced White Mushrooms

0.5 tablespoon Grass-fed Butter

0.5 teaspoon Extra Virgin Olive Oil

1 clove minced Garlic

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with olive oil and a pinch of salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon carefully and cook for another 2-3 minutes until it reaches your desired level of doneness, then remove it from the pan and set aside.

  • 6

    In the same skillet, reduce the heat to medium and add the butter, sliced mushrooms, and minced garlic.

  • 7

    Sauté the mushrooms for about 5 minutes until they are golden brown and tender.

  • 8

    Plate the salmon alongside the roasted broccoli and spoon the garlic butter mushrooms over the fish before serving.