YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Sweet Potato
Pan-seared salmon served alongside roasted broccoli and sweet potato cubes, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
5 ounces Salmon Fillet
1.5 cups Broccoli Florets
2.5 ounces Sweet Potato, cubed
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets and cubed sweet potato with half of the olive oil, salt, and pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the sweet potatoes are tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the hot skillet and sear for 4-5 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 3-4 minutes until the salmon is cooked through to your preference.
Plate the seared salmon alongside the roasted vegetables and finish with a squeeze of fresh lemon juice.