Seared Salmon with Roasted Broccoli and Sweet Potato

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

Seared Salmon with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato

Pan-seared salmon fillet served with tender roasted broccoli and cubed sweet potatoes, finished with a squeeze of bright, zesty lemon.

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NUTRITION

444kcal
Protein
45.5g
Fat
13.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

1.5 cups Broccoli Florets

130 grams Sweet Potato, cubed

1 teaspoon Extra Virgin Olive Oil

Salt and pepper to taste

1 Lemon wedge

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While the vegetables roast, season the salmon fillet on both sides with salt and pepper.

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is golden and the fish is cooked through.

  • 6

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

Seared Salmon with Roasted Broccoli and Sweet Potato

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

Seared Salmon with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato

Pan-seared salmon fillet served with tender roasted broccoli and cubed sweet potatoes, finished with a squeeze of bright, zesty lemon.

NUTRITION

444kcal
Protein
45.5g
Fat
13.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

1.5 cups Broccoli Florets

130 grams Sweet Potato, cubed

1 teaspoon Extra Virgin Olive Oil

Salt and pepper to taste

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While the vegetables roast, season the salmon fillet on both sides with salt and pepper.

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is golden and the fish is cooked through.

  • 6

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