Seared Salmon 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 with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon fillet served with garlic-roasted broccoli and creamy mashed sweet potato, featuring a perfectly crispy skin.

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NUTRITION

469kcal
Protein
39.2g
Fat
18.2g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

150 grams Sweet Potato

1 cup Broccoli Florets

1 teaspoon Avocado Oil

1/2 teaspoon Ghee

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 3

    Toss the broccoli florets with half the avocado oil and a pinch of garlic powder, then roast for 15 minutes until the edges are golden.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season with sea salt and black pepper.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.

  • 6

    Flip the salmon and cook for an additional 2 minutes until the center is just opaque.

  • 7

    Drain the sweet potatoes and mash them with the ghee until smooth and creamy.

  • 8

    Plate the sweet potato mash and roasted broccoli alongside the salmon and finish with a fresh squeeze of lemon juice.

Seared Salmon 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 with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon fillet served with garlic-roasted broccoli and creamy mashed sweet potato, featuring a perfectly crispy skin.

NUTRITION

469kcal
Protein
39.2g
Fat
18.2g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

150 grams Sweet Potato

1 cup Broccoli Florets

1 teaspoon Avocado Oil

1/2 teaspoon Ghee

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato, then boil in a pot of water for 10-12 minutes until fork-tender.

  • 3

    Toss the broccoli florets with half the avocado oil and a pinch of garlic powder, then roast for 15 minutes until the edges are golden.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season with sea salt and black pepper.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.

  • 6

    Flip the salmon and cook for an additional 2 minutes until the center is just opaque.

  • 7

    Drain the sweet potatoes and mash them with the ghee until smooth and creamy.

  • 8

    Plate the sweet potato mash and roasted broccoli alongside the salmon and finish with a fresh squeeze of lemon juice.