Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes

Pan-seared salmon fillet served with creamy garlic mashed potatoes and tender steamed broccoli, finished with a squeeze of bright, zesty lemon.

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NUTRITION

530kcal
Protein
34.3g
Fat
29.2g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

150g Yukon Gold Potato

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

2 tbsp Unsweetened Almond Milk

1 clove Garlic, minced

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PREPARATION

  • 1

    Peel and dice the Yukon Gold potato into small chunks and boil in salted water until tender, about 12-15 minutes.

  • 2

    While the potatoes boil, place broccoli florets in a steamer basket over simmering water and steam for 5-7 minutes until vibrant green and tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 6

    Drain the potatoes and return them to the pot with the ghee, almond milk, and minced garlic.

  • 7

    Mash the potatoes until smooth and creamy, seasoning with salt to taste.

  • 8

    Plate the salmon alongside the garlic mash and steamed broccoli, serving immediately while hot.

Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes

Pan-seared salmon fillet served with creamy garlic mashed potatoes and tender steamed broccoli, finished with a squeeze of bright, zesty lemon.

NUTRITION

530kcal
Protein
34.3g
Fat
29.2g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

150g Yukon Gold Potato

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

2 tbsp Unsweetened Almond Milk

1 clove Garlic, minced

PREPARATION

  • 1

    Peel and dice the Yukon Gold potato into small chunks and boil in salted water until tender, about 12-15 minutes.

  • 2

    While the potatoes boil, place broccoli florets in a steamer basket over simmering water and steam for 5-7 minutes until vibrant green and tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 6

    Drain the potatoes and return them to the pot with the ghee, almond milk, and minced garlic.

  • 7

    Mash the potatoes until smooth and creamy, seasoning with salt to taste.

  • 8

    Plate the salmon alongside the garlic mash and steamed broccoli, serving immediately while hot.