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 paired with oven-roasted sweet potato cubes and tender broccoli florets, finished with a squeeze of fresh lemon and a perfectly crispy skin.

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NUTRITION

783kcal
Protein
54.6g
Fat
43.4g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Salmon Fillet

1.25 cups cubed Sweet Potato

1.5 cups Broccoli florets

0.75 tablespoon Extra Virgin Olive Oil

Salt, black pepper, and lemon wedges to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the broccoli florets to the baking sheet, tossing them with the sweet potatoes and a tiny bit more oil if needed, then roast for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper on both sides.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 8

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 9

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

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 paired with oven-roasted sweet potato cubes and tender broccoli florets, finished with a squeeze of fresh lemon and a perfectly crispy skin.

NUTRITION

783kcal
Protein
54.6g
Fat
43.4g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Salmon Fillet

1.25 cups cubed Sweet Potato

1.5 cups Broccoli florets

0.75 tablespoon Extra Virgin Olive Oil

Salt, black pepper, and lemon wedges to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Roast the sweet potatoes for 15 minutes.

  • 4

    Add the broccoli florets to the baking sheet, tossing them with the sweet potatoes and a tiny bit more oil if needed, then roast for another 10-12 minutes until tender.

  • 5

    While the vegetables roast, season the salmon fillet with salt and pepper on both sides.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crispy.

  • 8

    Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 9

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