Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

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

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

Pan-seared salmon served with oven-roasted sweet potato cubes and charred broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

442kcal
Protein
37.6g
Fat
15.1g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

150g Sweet Potato, cubed

150g Broccoli florets

1 tsp Extra Virgin Olive Oil

1 Lemon wedge

Sea salt and black pepper 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 and broccoli florets with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Flip the fillet carefully and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted vegetables and serve with a fresh squeeze of lemon.

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

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

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

Pan-seared salmon served with oven-roasted sweet potato cubes and charred broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

442kcal
Protein
37.6g
Fat
15.1g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

150g Sweet Potato, cubed

150g Broccoli florets

1 tsp Extra Virgin Olive Oil

1 Lemon wedge

Sea salt and black pepper 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 and broccoli florets with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Flip the fillet carefully and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted vegetables and serve with a fresh squeeze of lemon.