Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon served with oven-roasted broccoli and creamy mashed sweet potatoes, finished with a squeeze of bright lemon and a hint of smoky paprika.

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NUTRITION

499kcal
Protein
44.2g
Fat
21.4g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1 cup Broccoli Florets

120g Sweet Potato, peeled and cubed

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-18 minutes until the edges are slightly charred.

  • 3

    Place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 4

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or a squeeze of lemon if needed for a creamy consistency.

  • 5

    Season the salmon fillet with smoked paprika and sea salt.

  • 6

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

  • 7

    Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted broccoli, finishing the entire dish with a fresh squeeze of lemon juice.

Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon served with oven-roasted broccoli and creamy mashed sweet potatoes, finished with a squeeze of bright lemon and a hint of smoky paprika.

NUTRITION

499kcal
Protein
44.2g
Fat
21.4g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1 cup Broccoli Florets

120g Sweet Potato, peeled and cubed

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Smoked Paprika

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-18 minutes until the edges are slightly charred.

  • 3

    Place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 4

    Drain the sweet potatoes and mash them thoroughly, adding a splash of hot water or a squeeze of lemon if needed for a creamy consistency.

  • 5

    Season the salmon fillet with smoked paprika and sea salt.

  • 6

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

  • 7

    Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted broccoli, finishing the entire dish with a fresh squeeze of lemon juice.