YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Sweet Potato and Broccolini
Pan-seared sockeye salmon paired with roasted sweet potato cubes and charred broccolini, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.2 ounces Sockeye Salmon Fillet
100 grams Sweet Potato, cubed
100 grams Broccolini
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the broccolini to the same tray, drizzling with the remaining oil.
Continue roasting for another 10 minutes until the sweet potatoes are tender and the broccolini is slightly charred.
While vegetables roast, season the salmon fillet with salt and pepper.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.
Flip the fillet carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Plate the salmon with the roasted vegetables and finish with a bright squeeze of fresh lemon juice.