Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

Pan-seared salmon served with oven-roasted sweet potato cubes and tender broccoli, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

541kcal
Protein
35.6g
Fat
29.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1 cup Sweet Potato, cubed

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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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 and broccoli florets with half of the olive oil, sea salt, and cracked black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

  • 7

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Sweet Potato

Pan-seared salmon served with oven-roasted sweet potato cubes and tender broccoli, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

541kcal
Protein
35.6g
Fat
29.6g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1 cup Sweet Potato, cubed

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil, sea salt, and cracked black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

  • 7

    Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.