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 and garlic mash served with oven-roasted broccoli florets that are perfectly charred and crisp.

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NUTRITION

500kcal
Protein
36.7g
Fat
24g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

120g Yukon Gold Potato

100g Broccoli Florets

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

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PREPARATION

  • 1

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

  • 2

    Peel and dice the potato into small chunks, then boil in a pot of salted water for 12-15 minutes until very tender.

  • 3

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

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side, then flip and cook for another 3-4 minutes until opaque.

  • 6

    Drain the cooked potatoes and mash them thoroughly with the Greek yogurt and minced garlic, adding a tablespoon of hot water if needed to reach a creamy consistency.

  • 7

    Plate the garlic mash first, top with the seared salmon, and serve 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 and garlic mash served with oven-roasted broccoli florets that are perfectly charred and crisp.

NUTRITION

500kcal
Protein
36.7g
Fat
24g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

120g Yukon Gold Potato

100g Broccoli Florets

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

2 cloves Garlic

PREPARATION

  • 1

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

  • 2

    Peel and dice the potato into small chunks, then boil in a pot of salted water for 12-15 minutes until very tender.

  • 3

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

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the skin side, then flip and cook for another 3-4 minutes until opaque.

  • 6

    Drain the cooked potatoes and mash them thoroughly with the Greek yogurt and minced garlic, adding a tablespoon of hot water if needed to reach a creamy consistency.

  • 7

    Plate the garlic mash first, top with the seared salmon, and serve the roasted broccoli on the side.