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 fresh lemon for a bright, zesty finish.

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NUTRITION

484kcal
Protein
36g
Fat
25.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Wild-Caught Salmon Fillet

100 grams Sweet Potato, cubed

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 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 to 5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted vegetables and serve immediately.

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 fresh lemon for a bright, zesty finish.

NUTRITION

484kcal
Protein
36g
Fat
25.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Wild-Caught Salmon Fillet

100 grams Sweet Potato, cubed

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While vegetables roast, season the salmon fillet with salt, pepper, and garlic powder.

  • 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 to 5 minutes until the skin is crisp.

  • 7

    Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted vegetables and serve immediately.