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 oven-roasted sweet potato cubes and tender broccoli florets, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

517kcal
Protein
34.6g
Fat
24.9g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

150g Sweet Potato, cubed

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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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 and broccoli florets with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, 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.

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

  • 7

    Carefully flip the fillet and cook for another 3-4 minutes or until the salmon reaches your desired level of doneness.

  • 8

    Plate the seared salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.

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 oven-roasted sweet potato cubes and tender broccoli florets, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

517kcal
Protein
34.6g
Fat
24.9g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

150g Sweet Potato, cubed

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, 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.

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.

  • 7

    Carefully flip the fillet and cook for another 3-4 minutes or until the salmon reaches your desired level of doneness.

  • 8

    Plate the seared salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.