Seared Salmon with Roasted 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 Roasted Broccoli and Garlic Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mashed Potatoes

Pan-seared wild salmon served with garlic-infused gold potato mash and tender roasted broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

496kcal
Protein
46.6g
Fat
18.8g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

150g Yukon Gold Potatoes

1 cup Broccoli Florets

2 Garlic Cloves

1 tbsp Non-fat Greek Yogurt

1 tsp 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

    Peel and chop the potatoes into chunks and place them in a pot of boiling water along with the smashed garlic cloves.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of salt then spread them on the baking sheet and roast for 15-20 minutes until the edges are crispy.

  • 4

    Boil the potatoes and garlic until tender then drain and mash with the Greek yogurt and a splash of potato water until creamy.

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy then flip and cook for another 2-3 minutes until just opaque.

  • 7

    Serve the seared salmon alongside the garlic mash and roasted broccoli with a fresh lemon wedge.

Seared Salmon with Roasted 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 Roasted Broccoli and Garlic Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mashed Potatoes

Pan-seared wild salmon served with garlic-infused gold potato mash and tender roasted broccoli, finished with a squeeze of zesty lemon.

NUTRITION

496kcal
Protein
46.6g
Fat
18.8g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

150g Yukon Gold Potatoes

1 cup Broccoli Florets

2 Garlic Cloves

1 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Peel and chop the potatoes into chunks and place them in a pot of boiling water along with the smashed garlic cloves.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of salt then spread them on the baking sheet and roast for 15-20 minutes until the edges are crispy.

  • 4

    Boil the potatoes and garlic until tender then drain and mash with the Greek yogurt and a splash of potato water until creamy.

  • 5

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

  • 6

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy then flip and cook for another 2-3 minutes until just opaque.

  • 7

    Serve the seared salmon alongside the garlic mash and roasted broccoli with a fresh lemon wedge.