Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

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

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared wild salmon fillet paired with oven-roasted sweet potato and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

338kcal
Protein
42.5g
Fat
8.9g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Wild Pink Salmon Fillet

1/2 cup Sweet Potato, cubed

1.3 cups Broccoli florets

1 teaspoon Lemon Juice

1/4 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut into small half-inch cubes for quick roasting.

  • 3

    Place the sweet potato cubes on the baking sheet, mist lightly with oil spray if desired, and roast for 18-20 minutes until tender.

  • 4

    Season the salmon fillet with garlic powder, salt, and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to develop a golden crust.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork.

  • 7

    While the salmon finishes, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until vibrant green and tender-crisp.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, drizzling the lemon juice over the fish just before serving.

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

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

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared wild salmon fillet paired with oven-roasted sweet potato and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

338kcal
Protein
42.5g
Fat
8.9g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

6.7 ounces Wild Pink Salmon Fillet

1/2 cup Sweet Potato, cubed

1.3 cups Broccoli florets

1 teaspoon Lemon Juice

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut into small half-inch cubes for quick roasting.

  • 3

    Place the sweet potato cubes on the baking sheet, mist lightly with oil spray if desired, and roast for 18-20 minutes until tender.

  • 4

    Season the salmon fillet with garlic powder, salt, and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to develop a golden crust.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the fish flakes easily with a fork.

  • 7

    While the salmon finishes, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until vibrant green and tender-crisp.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, drizzling the lemon juice over the fish just before serving.