Grilled Salmon with Roasted Broccoli and Herb Potatoes

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

Grilled Salmon with Roasted Broccoli and Herb Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Roasted Broccoli and Herb Potatoes

Grilled wild salmon served with crispy herb-roasted russet potatoes and tender broccoli florets, finished with a squeeze of bright lemon.

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NUTRITION

468kcal
Protein
44.7g
Fat
17.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Atlantic Salmon fillet

130g Russet potato, cubed

150g Broccoli florets

1 tsp Extra virgin olive oil

1/2 tsp Dried rosemary

1/2 tsp Garlic powder

Pinch of sea salt and black pepper

Fresh lemon wedge

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PREPARATION

  • 1

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

  • 2

    Toss the cubed russet potatoes with half of the olive oil, dried rosemary, garlic powder, salt, and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the broccoli florets to the baking sheet, tossing them with the remaining oil and a pinch of salt.

  • 5

    Continue roasting the vegetables for another 15 minutes until the potatoes are golden and the broccoli is tender.

  • 6

    While vegetables roast, preheat a grill or grill pan over medium-high heat.

  • 7

    Season the salmon fillet with salt and pepper, then grill for 4-5 minutes per side until it flakes easily with a fork.

  • 8

    Plate the grilled salmon alongside the roasted potatoes and broccoli, serving with a fresh lemon wedge for a bright finish.

Grilled Salmon with Roasted Broccoli and Herb Potatoes

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

Grilled Salmon with Roasted Broccoli and Herb Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Roasted Broccoli and Herb Potatoes

Grilled wild salmon served with crispy herb-roasted russet potatoes and tender broccoli florets, finished with a squeeze of bright lemon.

NUTRITION

468kcal
Protein
44.7g
Fat
17.5g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Atlantic Salmon fillet

130g Russet potato, cubed

150g Broccoli florets

1 tsp Extra virgin olive oil

1/2 tsp Dried rosemary

1/2 tsp Garlic powder

Pinch of sea salt and black pepper

Fresh lemon wedge

PREPARATION

  • 1

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

  • 2

    Toss the cubed russet potatoes with half of the olive oil, dried rosemary, garlic powder, salt, and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Add the broccoli florets to the baking sheet, tossing them with the remaining oil and a pinch of salt.

  • 5

    Continue roasting the vegetables for another 15 minutes until the potatoes are golden and the broccoli is tender.

  • 6

    While vegetables roast, preheat a grill or grill pan over medium-high heat.

  • 7

    Season the salmon fillet with salt and pepper, then grill for 4-5 minutes per side until it flakes easily with a fork.

  • 8

    Plate the grilled salmon alongside the roasted potatoes and broccoli, serving with a fresh lemon wedge for a bright finish.