Seared Salmon with Roasted Broccoli and Garlic Mashed Sweet Potatoes

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

Seared Salmon with Roasted Broccoli and Garlic Mashed Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mashed Sweet Potatoes

Pan-seared salmon served with garlic-infused mashed sweet potatoes and oven-roasted broccoli, finished with a squeeze of bright, zesty lemon.

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NUTRITION

523kcal
Protein
49.4g
Fat
17.9g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

150 grams Sweet Potato, peeled and cubed

150 grams Broccoli florets

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Nonfat Plain Greek Yogurt

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 4

    Drain the potatoes and mash them thoroughly with the Greek yogurt and minced garlic until smooth and creamy.

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4 minutes per side, or until the exterior is golden and the center is just opaque.

  • 8

    Plate the seared salmon alongside the garlic mashed sweet potatoes and roasted broccoli for a balanced, clean-eating meal.

Seared Salmon with Roasted Broccoli and Garlic Mashed Sweet Potatoes

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

Seared Salmon with Roasted Broccoli and Garlic Mashed Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mashed Sweet Potatoes

Pan-seared salmon served with garlic-infused mashed sweet potatoes and oven-roasted broccoli, finished with a squeeze of bright, zesty lemon.

NUTRITION

523kcal
Protein
49.4g
Fat
17.9g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon fillet

150 grams Sweet Potato, peeled and cubed

150 grams Broccoli florets

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Nonfat Plain Greek Yogurt

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Place the cubed sweet potatoes in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 4

    Drain the potatoes and mash them thoroughly with the Greek yogurt and minced garlic until smooth and creamy.

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

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

  • 7

    Place the salmon in the pan and sear for 4 minutes per side, or until the exterior is golden and the center is just opaque.

  • 8

    Plate the seared salmon alongside the garlic mashed sweet potatoes and roasted broccoli for a balanced, clean-eating meal.