Seared Salmon with Roasted Broccoli and Sweet Potato Mash

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 Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon fillet paired with garlic-roasted broccoli and creamy mashed sweet potatoes, finished with a squeeze of bright, zesty lemon.

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NUTRITION

411kcal
Protein
35.7g
Fat
15.1g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild-Caught Salmon Fillet

120g Sweet Potato

1.5 cups Broccoli Florets

1 tsp Avocado Oil

0.5 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the avocado oil, garlic powder, and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Peel and cube the sweet potato, then boil in water for 10-12 minutes until tender.

  • 4

    Drain the sweet potato and mash until smooth, seasoning with a touch of sea salt.

  • 5

    Pat the salmon dry with a paper towel and season both sides with salt and pepper.

  • 6

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

  • 7

    Sear the salmon skin-side down for 4-5 minutes, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 8

    Serve the salmon alongside the sweet potato mash and roasted broccoli with a fresh lemon wedge.

Seared Salmon with Roasted Broccoli and Sweet Potato Mash

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 Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon fillet paired with garlic-roasted broccoli and creamy mashed sweet potatoes, finished with a squeeze of bright, zesty lemon.

NUTRITION

411kcal
Protein
35.7g
Fat
15.1g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Wild-Caught Salmon Fillet

120g Sweet Potato

1.5 cups Broccoli Florets

1 tsp Avocado Oil

0.5 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the avocado oil, garlic powder, and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Peel and cube the sweet potato, then boil in water for 10-12 minutes until tender.

  • 4

    Drain the sweet potato and mash until smooth, seasoning with a touch of sea salt.

  • 5

    Pat the salmon dry with a paper towel and season both sides with salt and pepper.

  • 6

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

  • 7

    Sear the salmon skin-side down for 4-5 minutes, then flip and cook for an additional 2-3 minutes until the center is just opaque.

  • 8

    Serve the salmon alongside the sweet potato mash and roasted broccoli with a fresh lemon wedge.