YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Sweet Potato and Steamed Broccoli
Pan-seared salmon fillet with a perfectly crisp skin, served alongside tender roasted sweet potato cubes and vibrant steamed broccoli.
INGREDIENTS
2.5 ounces Salmon Fillet
1 cup Sweet Potato, cubed
1 cup Broccoli florets
1 teaspoon Olive Oil
0.5 tablespoon Lemon Juice
0.125 teaspoon Sea Salt
0.125 teaspoon Black Pepper
PREPARATION
Preheat 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 sea salt.
Spread the potatoes on the baking sheet and roast for 20 minutes until tender and lightly browned.
Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until bright green.
Season the salmon fillet with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is crisp.
Flip the salmon and cook for another 3 minutes until just opaque in the center.
Plate the salmon with the roasted potatoes and broccoli, finishing with a fresh squeeze of lemon juice.