YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Steamed Broccoli
Pan-seared wild salmon served with caramelized roasted sweet potato cubes and vibrant steamed broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
2.5 ounces Wild Atlantic Salmon
100 grams Sweet Potato, cubed
120 grams Broccoli Florets
1.5 teaspoons Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Peel the sweet potato and cut into 1/2-inch cubes, then toss with half of the avocado oil and a pinch of sea salt.
Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and caramelized on the edges.
While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season the flesh side with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is crisp and releases easily from the pan.
Flip the fillet and cook for another 2-3 minutes until the salmon is opaque and cooked to your desired level of doneness.
Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.