Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared salmon fillet served with tender roasted sweet potato cubes and vibrant steamed broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

484kcal
Protein
42.9g
Fat
20.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

130g Sweet Potato, cubed

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

Fresh lemon wedge, salt, and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until vibrant green and crisp-tender.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli.

  • 9

    Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared salmon fillet served with tender roasted sweet potato cubes and vibrant steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

484kcal
Protein
42.9g
Fat
20.1g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

130g Sweet Potato, cubed

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

Fresh lemon wedge, salt, and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until vibrant green and crisp-tender.

  • 4

    Season the salmon fillet with salt and pepper on both sides.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli.

  • 9

    Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables.