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 served over creamy mashed sweet potatoes and oven-roasted broccoli florets, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

475kcal
Protein
30.2g
Fat
24.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

150g Sweet Potato

1 cup Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with half a teaspoon of olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are crispy and tender.

  • 4

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

  • 5

    Drain the sweet potato and mash until smooth, adding a splash of hot water if needed for consistency.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat the remaining teaspoon of olive oil in a skillet over medium-high heat.

  • 8

    Place the salmon in the skillet and sear for 4-5 minutes, then flip and cook for another 2-3 minutes until the center is just opaque.

  • 9

    Serve the salmon over the sweet potato mash with the roasted broccoli on the side, finishing the dish 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 served over creamy mashed sweet potatoes and oven-roasted broccoli florets, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

475kcal
Protein
30.2g
Fat
24.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

150g Sweet Potato

1 cup Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with half a teaspoon of olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are crispy and tender.

  • 4

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

  • 5

    Drain the sweet potato and mash until smooth, adding a splash of hot water if needed for consistency.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat the remaining teaspoon of olive oil in a skillet over medium-high heat.

  • 8

    Place the salmon in the skillet and sear for 4-5 minutes, then flip and cook for another 2-3 minutes until the center is just opaque.

  • 9

    Serve the salmon over the sweet potato mash with the roasted broccoli on the side, finishing the dish with a fresh squeeze of lemon juice.