Seared Salmon with Roasted Sweet Potatoes and Broccoli

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

Seared Salmon with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Broccoli

Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and tender broccoli, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

530kcal
Protein
34.5g
Fat
28.5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

130g Sweet Potato, cubed

120g Broccoli florets

2 tsp Avocado Oil

2 tsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with one teaspoon of avocado oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Spread the vegetables in a single layer and roast for 20-25 minutes until the potatoes are fork-tender and the broccoli has slightly charred edges.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.

Seared Salmon with Roasted Sweet Potatoes and Broccoli

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

Seared Salmon with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potatoes and Broccoli

Pan-seared salmon fillet paired with oven-roasted sweet potato cubes and tender broccoli, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

530kcal
Protein
34.5g
Fat
28.5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

130g Sweet Potato, cubed

120g Broccoli florets

2 tsp Avocado Oil

2 tsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with one teaspoon of avocado oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Spread the vegetables in a single layer and roast for 20-25 minutes until the potatoes are fork-tender and the broccoli has slightly charred edges.

  • 4

    While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.