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 over a velvety sweet potato mash with charred roasted broccoli florets and a bright squeeze of lemon.

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NUTRITION

511kcal
Protein
36.7g
Fat
25.8g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

130g Sweet Potato

100g Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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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 half of the olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 4

    Drain the sweet potatoes and mash them thoroughly until they reach a smooth, velvety consistency.

  • 5

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

  • 6

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

  • 7

    Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for an additional 3-4 minutes until the center is opaque and the exterior is golden.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve with the roasted broccoli and 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 over a velvety sweet potato mash with charred roasted broccoli florets and a bright squeeze of lemon.

NUTRITION

511kcal
Protein
36.7g
Fat
25.8g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

130g Sweet Potato

100g Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the broccoli roasts, peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 4

    Drain the sweet potatoes and mash them thoroughly until they reach a smooth, velvety consistency.

  • 5

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

  • 6

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

  • 7

    Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for an additional 3-4 minutes until the center is opaque and the exterior is golden.

  • 8

    Plate the sweet potato mash, top with the seared salmon, and serve with the roasted broccoli and a fresh squeeze of lemon juice.