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 creamy mashed sweet potatoes and roasted broccoli florets, topped with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

391kcal
Protein
29g
Fat
19g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild Salmon Fillet

100g Sweet Potato, peeled and cubed

1 cup Broccoli florets

1 tsp Extra Virgin Olive Oil

Lemon wedge and sea salt for seasoning

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PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until very tender.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread on the baking sheet and roast for 15 minutes until edges are slightly charred.

  • 4

    While vegetables cook, 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 skin-side up in the pan and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 7

    Drain the sweet potatoes and mash them thoroughly using a fork or masher until smooth and creamy.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted broccoli, finishing with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt.

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 creamy mashed sweet potatoes and roasted broccoli florets, topped with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

391kcal
Protein
29g
Fat
19g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Wild Salmon Fillet

100g Sweet Potato, peeled and cubed

1 cup Broccoli florets

1 tsp Extra Virgin Olive Oil

Lemon wedge and sea salt for seasoning

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until very tender.

  • 3

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread on the baking sheet and roast for 15 minutes until edges are slightly charred.

  • 4

    While vegetables cook, 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 skin-side up in the pan and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 7

    Drain the sweet potatoes and mash them thoroughly using a fork or masher until smooth and creamy.

  • 8

    Plate the salmon alongside the sweet potato mash and roasted broccoli, finishing with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt.