Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes

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

Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes

Pan-seared salmon served with garlic-infused mashed potatoes and steamed broccoli, finished with a squeeze of fresh lemon for a perfectly crispy skin.

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NUTRITION

490kcal
Protein
44g
Fat
19.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

150 grams White Potato, cubed

1.5 cups Broccoli Florets

1.5 teaspoons Ghee

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic, minced

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PREPARATION

  • 1

    Place the cubed potatoes and garlic in a pot of salted water, bring to a boil, and cook until tender for about 12 minutes.

  • 2

    Drain the potatoes and mash them with the Greek yogurt and half of the ghee until smooth and creamy.

  • 3

    Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are bright green and fork-tender.

  • 4

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

  • 5

    Heat the remaining ghee in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is golden and crispy.

  • 6

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

  • 7

    Plate the salmon alongside the garlic mashed potatoes and steamed broccoli, serving immediately with a fresh lemon wedge.

Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes

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

Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes

Pan-seared salmon served with garlic-infused mashed potatoes and steamed broccoli, finished with a squeeze of fresh lemon for a perfectly crispy skin.

NUTRITION

490kcal
Protein
44g
Fat
19.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

150 grams White Potato, cubed

1.5 cups Broccoli Florets

1.5 teaspoons Ghee

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic, minced

PREPARATION

  • 1

    Place the cubed potatoes and garlic in a pot of salted water, bring to a boil, and cook until tender for about 12 minutes.

  • 2

    Drain the potatoes and mash them with the Greek yogurt and half of the ghee until smooth and creamy.

  • 3

    Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are bright green and fork-tender.

  • 4

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

  • 5

    Heat the remaining ghee in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is golden and crispy.

  • 6

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

  • 7

    Plate the salmon alongside the garlic mashed potatoes and steamed broccoli, serving immediately with a fresh lemon wedge.