Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

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

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared salmon fillet served with tender roasted sweet potato cubes and vibrant steamed broccoli, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

505kcal
Protein
40.7g
Fat
19.9g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

150g Sweet Potato

1.5 cups Broccoli Florets

2 tsp Olive Oil

1/2 Lemon

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss cubed sweet potatoes with half the olive oil and sea salt, then roast on a parchment-lined tray for 20-25 minutes until tender.

  • 3

    Season the salmon fillet with salt and pepper.

  • 4

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

  • 5

    Sear the salmon skin-side down for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.

  • 6

    Steam the broccoli florets in a steamer basket for 4-5 minutes until bright green and tender-crisp.

  • 7

    Plate the salmon alongside the sweet potatoes and broccoli, finishing with a squeeze of fresh lemon.

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

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

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Sweet Potato and Steamed Broccoli

Pan-seared salmon fillet served with tender roasted sweet potato cubes and vibrant steamed broccoli, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

NUTRITION

505kcal
Protein
40.7g
Fat
19.9g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

150g Sweet Potato

1.5 cups Broccoli Florets

2 tsp Olive Oil

1/2 Lemon

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss cubed sweet potatoes with half the olive oil and sea salt, then roast on a parchment-lined tray for 20-25 minutes until tender.

  • 3

    Season the salmon fillet with salt and pepper.

  • 4

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

  • 5

    Sear the salmon skin-side down for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.

  • 6

    Steam the broccoli florets in a steamer basket for 4-5 minutes until bright green and tender-crisp.

  • 7

    Plate the salmon alongside the sweet potatoes and broccoli, finishing with a squeeze of fresh lemon.