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 served with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

361kcal
Protein
15.8g
Fat
21.6g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Wild-Caught Salmon Fillet

100g Sweet Potato, cubed

100g Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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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 sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and the edges start to turn golden brown.

  • 4

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

  • 5

    Season the salmon fillet with a pinch of salt and pepper.

  • 6

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

  • 7

    Place the salmon in the skillet and sear for 4-5 minutes on the first side, then flip and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, finishing the dish with a fresh squeeze of lemon juice.

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 served with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

361kcal
Protein
15.8g
Fat
21.6g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Wild-Caught Salmon Fillet

100g Sweet Potato, cubed

100g Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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 sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until they are tender and the edges start to turn golden brown.

  • 4

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

  • 5

    Season the salmon fillet with a pinch of salt and pepper.

  • 6

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

  • 7

    Place the salmon in the skillet and sear for 4-5 minutes on the first side, then flip and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, finishing the dish with a fresh squeeze of lemon juice.