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 served over creamy mashed sweet potatoes with a side of oven-roasted broccoli, finished with a bright squeeze of zesty lemon.

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NUTRITION

457kcal
Protein
33.2g
Fat
23.9g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

100g Sweet Potato

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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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 olive oil, sea salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While broccoli roasts, peel and cube the sweet potato, then steam or boil until fork-tender, approximately 10-12 minutes.

  • 4

    Drain the sweet potato and mash thoroughly with a pinch of salt until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until opaque throughout.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted broccoli with a fresh squeeze of lemon juice.

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 served over creamy mashed sweet potatoes with a side of oven-roasted broccoli, finished with a bright squeeze of zesty lemon.

NUTRITION

457kcal
Protein
33.2g
Fat
23.9g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

100g Sweet Potato

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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 olive oil, sea salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While broccoli roasts, peel and cube the sweet potato, then steam or boil until fork-tender, approximately 10-12 minutes.

  • 4

    Drain the sweet potato and mash thoroughly with a pinch of salt until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until opaque throughout.

  • 7

    Plate the sweet potato mash, top with the seared salmon, and serve alongside the roasted broccoli with a fresh squeeze of lemon juice.