Seared Salmon 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 with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato

Pan-seared salmon paired with tender roasted broccoli and sweet potato wedges, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

415kcal
Protein
30.1g
Fat
19.2g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild Salmon Fillet

120g Sweet Potato, cubed

100g Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large 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 on the baking sheet.

  • 3

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli edges are crisp.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season 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, then flip and cook for another 3-4 minutes until just opaque.

  • 7

    Plate the seared salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon 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 with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato

Pan-seared salmon paired with tender roasted broccoli and sweet potato wedges, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

415kcal
Protein
30.1g
Fat
19.2g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild Salmon Fillet

120g Sweet Potato, cubed

100g Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large 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 on the baking sheet.

  • 3

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli edges are crisp.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season 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, then flip and cook for another 3-4 minutes until just opaque.

  • 7

    Plate the seared salmon alongside the roasted vegetables and drizzle the entire dish with fresh lemon juice before serving.