Seared Salmon Fillet with Roasted Broccoli and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Garlic Mash

Pan-seared wild salmon served over a creamy garlic potato mash with a side of tender roasted broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

444kcal
Protein
45.1g
Fat
12.3g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Sockeye Salmon

175g Yukon Gold Potatoes

100g Broccoli Florets

1 tsp Ghee

2 cloves Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and dice the Yukon Gold potatoes into 1-inch cubes, then place them in a pot of boiling salted water for 12-15 minutes until fork-tender.

  • 3

    Place broccoli florets on the baking sheet, lightly mist with water or a tiny bit of oil spray, season with salt, and roast for 15 minutes until the edges are slightly charred.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the skin is crisp and the flesh is cooked through.

  • 6

    Drain the potatoes and return them to the pot, adding the minced garlic and ghee.

  • 7

    Mash the potatoes until smooth and creamy, adding a splash of hot water if needed for consistency.

  • 8

    Plate the garlic mash, top with the seared salmon, and serve alongside the roasted broccoli with a fresh squeeze of lemon juice over the fish.

Seared Salmon Fillet with Roasted Broccoli and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Broccoli and Garlic Mash

Pan-seared wild salmon served over a creamy garlic potato mash with a side of tender roasted broccoli, finished with a squeeze of zesty lemon.

NUTRITION

444kcal
Protein
45.1g
Fat
12.3g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Sockeye Salmon

175g Yukon Gold Potatoes

100g Broccoli Florets

1 tsp Ghee

2 cloves Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and dice the Yukon Gold potatoes into 1-inch cubes, then place them in a pot of boiling salted water for 12-15 minutes until fork-tender.

  • 3

    Place broccoli florets on the baking sheet, lightly mist with water or a tiny bit of oil spray, season with salt, and roast for 15 minutes until the edges are slightly charred.

  • 4

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

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the skin is crisp and the flesh is cooked through.

  • 6

    Drain the potatoes and return them to the pot, adding the minced garlic and ghee.

  • 7

    Mash the potatoes until smooth and creamy, adding a splash of hot water if needed for consistency.

  • 8

    Plate the garlic mash, top with the seared salmon, and serve alongside the roasted broccoli with a fresh squeeze of lemon juice over the fish.