Seared Salmon with Roasted Japanese Sweet Potato and Broccoli

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

Seared Salmon with Roasted Japanese Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Japanese Sweet Potato and Broccoli

Pan-seared salmon served with roasted Japanese sweet potato and tender broccoli, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

440kcal
Protein
37.6g
Fat
15.6g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

130 grams Japanese Sweet Potato

150 grams Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1/2 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Slice the Japanese sweet potato into 1/2-inch rounds and toss with half the olive oil and a pinch of salt.

  • 3

    Spread the potatoes on a parchment-lined baking sheet and roast for 15 minutes.

  • 4

    Add the broccoli florets to the baking sheet, tossing with the remaining oil, and roast for another 10-12 minutes until the potatoes are tender.

  • 5

    While vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden-crusted and the fish flakes easily.

  • 7

    Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Japanese Sweet Potato and Broccoli

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

Seared Salmon with Roasted Japanese Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Japanese Sweet Potato and Broccoli

Pan-seared salmon served with roasted Japanese sweet potato and tender broccoli, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

440kcal
Protein
37.6g
Fat
15.6g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

130 grams Japanese Sweet Potato

150 grams Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1/2 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Slice the Japanese sweet potato into 1/2-inch rounds and toss with half the olive oil and a pinch of salt.

  • 3

    Spread the potatoes on a parchment-lined baking sheet and roast for 15 minutes.

  • 4

    Add the broccoli florets to the baking sheet, tossing with the remaining oil, and roast for another 10-12 minutes until the potatoes are tender.

  • 5

    While vegetables roast, season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden-crusted and the fish flakes easily.

  • 7

    Serve the salmon alongside the roasted vegetables with a fresh squeeze of lemon juice.