Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato Mash

Pan-seared wild salmon served with crispy roasted broccoli and creamy mashed sweet potatoes, finished with a squeeze of bright, zesty lemon.

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NUTRITION

496kcal
Protein
45.5g
Fat
17.7g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1.5 cups Broccoli florets

150 grams Sweet Potato, peeled and cubed

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Sea Salt

0.25 teaspoon 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

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until tender.

  • 3

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

  • 4

    While the vegetables cook, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 6

    Drain the sweet potatoes and mash them until smooth, seasoning with a touch of salt.

  • 7

    Plate the seared salmon alongside the roasted broccoli and sweet potato mash, serving immediately with an optional lemon wedge.

Seared Salmon Fillet 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 Fillet with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato Mash

Pan-seared wild salmon served with crispy roasted broccoli and creamy mashed sweet potatoes, finished with a squeeze of bright, zesty lemon.

NUTRITION

496kcal
Protein
45.5g
Fat
17.7g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1.5 cups Broccoli florets

150 grams Sweet Potato, peeled and cubed

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Sea Salt

0.25 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Place the cubed sweet potatoes in a pot of boiling water and cook for 12-15 minutes until tender.

  • 3

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

  • 4

    While the vegetables cook, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 6

    Drain the sweet potatoes and mash them until smooth, seasoning with a touch of salt.

  • 7

    Plate the seared salmon alongside the roasted broccoli and sweet potato mash, serving immediately with an optional lemon wedge.