Seared Salmon with Roasted Sweet Potatoes and Broccoli

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

Seared Salmon with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Broccoli

Pan-seared salmon served with roasted sweet potatoes and broccoli, finished with a squeeze of lemon and a sprinkle of crunchy sea salt.

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NUTRITION

317kcal
Protein
17.6g
Fat
13.6g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

2.25 oz Wild Atlantic Salmon Fillet

130g Sweet Potato, cubed

100g Broccoli Florets

2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes and broccoli florets with half the olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast vegetables for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Flip the salmon and cook for another 2-3 minutes until opaque and cooked through.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Sweet Potatoes and Broccoli

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

Seared Salmon with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Broccoli

Pan-seared salmon served with roasted sweet potatoes and broccoli, finished with a squeeze of lemon and a sprinkle of crunchy sea salt.

NUTRITION

317kcal
Protein
17.6g
Fat
13.6g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

2.25 oz Wild Atlantic Salmon Fillet

130g Sweet Potato, cubed

100g Broccoli Florets

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Toss cubed sweet potatoes and broccoli florets with half the olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast vegetables for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Flip the salmon and cook for another 2-3 minutes until opaque and cooked through.

  • 8

    Plate the salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.