Seared Salmon Filet 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 Filet with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon served over a creamy sweet potato mash with oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

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NUTRITION

487kcal
Protein
46g
Fat
19.2g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato

150g Broccoli Florets

1 tsp Avocado Oil

1 tbsp Lemon Juice

Sea Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Peel and cube the sweet potato, boil in water for 10-12 minutes until tender, then drain and mash until smooth and creamy.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and the fish flakes easily.

  • 6

    Plate the sweet potato mash and roasted broccoli alongside the salmon, finishing the dish with a fresh squeeze of lemon juice.

Seared Salmon Filet 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 Filet with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Broccoli and Sweet Potato Mash

Pan-seared salmon served over a creamy sweet potato mash with oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

NUTRITION

487kcal
Protein
46g
Fat
19.2g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Salmon Fillet

120g Sweet Potato

150g Broccoli Florets

1 tsp Avocado Oil

1 tbsp Lemon Juice

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Peel and cube the sweet potato, boil in water for 10-12 minutes until tender, then drain and mash until smooth and creamy.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and the fish flakes easily.

  • 6

    Plate the sweet potato mash and roasted broccoli alongside the salmon, finishing the dish with a fresh squeeze of lemon juice.