Salmon Fillets with Mashed Sweet Potatoes and Broccoli
Pan-seared salmon fillets served with naturally sweet mashed sweet potatoes and fiber-packed steamed broccoli florets.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: American
- Difficulty: Easy
- Cost: $4.79/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Soy-Free
- Pescatarian
- Low-Sodium
- Low-Sugar
- Low-Cholesterol
- Low-Saturated-Fat
- High-Fiber
- Kosher
- Halal
- Low-Calorie
Tags
- sauté
- quick
- healthy
- classic
Ingredients
- 1.5 pound salmon fillet (skinless, portioned)
- 2 pound sweet potatoes (peeled and cubed)
- 6 cup broccoli florets (cut into bite-sized pieces)
- 1.5 tablespoon olive oil
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt (divided)
- 0.25 teaspoon black pepper
Instructions
- Place cubed sweet potatoes in a large pot of water, bring to a boil, and cook for 12 minutes until fork-tender. Drain, return to the pot, and mash with ground cinnamon and 1/4 teaspoon of the salt.
- Meanwhile, steam the broccoli florets in a steamer basket over boiling water for 6 minutes until tender-crisp and vibrant green.
- Season salmon fillets with the remaining 1/4 teaspoon salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear salmon fillets for 4 minutes per side until nicely browned on the outside and cooked to an internal temperature of 145°F.
- Plate each portion of seared salmon alongside warm mashed sweet potatoes and steamed broccoli.
Notes
Wild salmon provides rich heart-healthy omega-3s with minimal saturated fat.
Nutrition (per serving)
- Calories: 401
- Protein: 28.4 g
- Carbohydrates: 35.8 g
- Fat: 18.5 g
- Fiber: 8.3 g
- Sodium: 351 mg
- Saturated Fat: 3 g
- Sugar: 8.2 g
- Cholesterol: 65 mg