Seared Salmon with Roasted Sweet Potato and Steamed 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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared salmon fillet served with tender roasted sweet potato cubes and vibrant steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

671kcal
Protein
38.7g
Fat
34.5g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

200g Sweet Potato, cubed

150g Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until vibrant green.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with salt and 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 4-5 minutes per side until the edges are crisp and the fish flakes easily with a fork.

  • 8

    Arrange the seared salmon, roasted sweet potatoes, and steamed broccoli on a plate.

  • 9

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving.

Seared Salmon with Roasted Sweet Potato and Steamed 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 Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared salmon fillet served with tender roasted sweet potato cubes and vibrant steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

671kcal
Protein
38.7g
Fat
34.5g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

200g Sweet Potato, cubed

150g Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and lightly browned.

  • 4

    While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until vibrant green.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with salt and 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 4-5 minutes per side until the edges are crisp and the fish flakes easily with a fork.

  • 8

    Arrange the seared salmon, roasted sweet potatoes, and steamed broccoli on a plate.

  • 9

    Drizzle the fresh lemon juice over the salmon and vegetables just before serving.