Seared Salmon 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 with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato

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

Try 7 days free, then $12.99 / mo.

NUTRITION

478kcal
Protein
31.2g
Fat
24.9g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

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 half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli edges are slightly charred.

  • 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 olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 6

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

  • 7

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is cooked through and golden on the outside.

  • 8

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

Seared Salmon 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 with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Sweet Potato

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

NUTRITION

478kcal
Protein
31.2g
Fat
24.9g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Wild Atlantic Salmon

120g Sweet Potato, cubed

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp 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 half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli edges are slightly charred.

  • 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 olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 6

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

  • 7

    Flip the fillet carefully and cook for an additional 2 to 3 minutes until the salmon is cooked through and golden on the outside.

  • 8

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