Seared Salmon with Roasted 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 Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Broccoli

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

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NUTRITION

542kcal
Protein
37.6g
Fat
28.7g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Salmon Fillet

1 cup cubed Sweet Potato

1.1 cups Broccoli florets

1.5 tsp Avocado Oil

1 tbsp 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 baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, sea salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the broccoli florets to the tray, tossing with the remaining oil from the pan, and roast for another 10-12 minutes until the edges are 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 a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and broccoli, finishing the dish with a fresh squeeze of lemon juice over the fish.

Seared Salmon with Roasted 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 Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Broccoli

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

NUTRITION

542kcal
Protein
37.6g
Fat
28.7g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Salmon Fillet

1 cup cubed Sweet Potato

1.1 cups Broccoli florets

1.5 tsp Avocado Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, sea salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 15 minutes, then add the broccoli florets to the tray, tossing with the remaining oil from the pan, and roast for another 10-12 minutes until the edges are 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 a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 7

    Plate the seared salmon alongside the roasted sweet potatoes and broccoli, finishing the dish with a fresh squeeze of lemon juice over the fish.