YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potatoes and Steamed Broccoli
Pan-seared wild salmon served with cinnamon-roasted sweet potatoes and tender steamed broccoli, all finished with a bright and zesty lemon squeeze.
INGREDIENTS
9 oz Wild Salmon Fillet
150g Sweet Potato, cubed
150g Broccoli Florets
1 tsp Avocado Oil
1 Lemon Wedge
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil, a pinch of sea salt, and a dash of cinnamon.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and caramelized.
Season the salmon fillet generously with sea salt and black pepper.
Heat the remaining avocado oil in a skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the fillet and cook for another 2-3 minutes until the salmon is cooked through but still moist.
While the salmon cooks, steam the broccoli florets over boiling water for about 5 minutes until vibrant green.
Plate the seared salmon alongside the roasted potatoes and broccoli, finishing with a fresh lemon squeeze.