Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

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

Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

Pan-seared wild salmon served with tender steamed broccoli and oven-roasted sweet potato cubes, finished with a squeeze of zesty fresh lemon.

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NUTRITION

457kcal
Protein
44.6g
Fat
18.1g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

1.5 cups Broccoli florets

1 tsp Avocado Oil

Fresh lemon wedge

Sea salt and black pepper

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with a pinch of sea salt and roast for 20-25 minutes until tender and lightly browned.

  • 3

    While the potatoes roast, place broccoli florets into a steamer basket over a pot of boiling water, cover, and steam for 5-7 minutes until vibrant green.

  • 4

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

  • 5

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, finishing the dish with a generous squeeze of fresh lemon juice.

Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

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

Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Broccoli and Roasted Sweet Potato

Pan-seared wild salmon served with tender steamed broccoli and oven-roasted sweet potato cubes, finished with a squeeze of zesty fresh lemon.

NUTRITION

457kcal
Protein
44.6g
Fat
18.1g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

100g Sweet Potato, cubed

1.5 cups Broccoli florets

1 tsp Avocado Oil

Fresh lemon wedge

Sea salt and black pepper

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with a pinch of sea salt and roast for 20-25 minutes until tender and lightly browned.

  • 3

    While the potatoes roast, place broccoli florets into a steamer basket over a pot of boiling water, cover, and steam for 5-7 minutes until vibrant green.

  • 4

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

  • 5

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

  • 7

    Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, finishing the dish with a generous squeeze of fresh lemon juice.