Seared Salmon with Roasted Sweet Potatoes and Steamed 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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Steamed Broccoli

Pan-seared salmon fillet served with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

512kcal
Protein
23.5g
Fat
25.5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

3 oz Wild Atlantic Salmon

1.5 cups Sweet Potato, cubed

1 cup Broccoli Florets

1 tbsp Avocado Oil

Salt, pepper, and lemon to taste

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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 with half of the avocado oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and slightly browned on the edges.

  • 4

    While potatoes roast, place a steamer basket over boiling water and steam the broccoli florets for 4-5 minutes until bright green and fork-tender.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

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

  • 8

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is cooked through and flakes easily.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli.

  • 10

    Finish with a squeeze of fresh lemon juice over the fish and vegetables before serving.

Seared Salmon with Roasted Sweet Potatoes and Steamed 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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Steamed Broccoli

Pan-seared salmon fillet served with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

512kcal
Protein
23.5g
Fat
25.5g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

3 oz Wild Atlantic Salmon

1.5 cups Sweet Potato, cubed

1 cup Broccoli Florets

1 tbsp Avocado Oil

Salt, pepper, and lemon to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes until tender and slightly browned on the edges.

  • 4

    While potatoes roast, place a steamer basket over boiling water and steam the broccoli florets for 4-5 minutes until bright green and fork-tender.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

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

  • 8

    Flip the salmon carefully and cook for another 2-3 minutes until the fish is cooked through and flakes easily.

  • 9

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli.

  • 10

    Finish with a squeeze of fresh lemon juice over the fish and vegetables before serving.