YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Steamed Broccoli
Pan-seared wild salmon paired with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a drizzle of silky extra virgin olive oil.
INGREDIENTS
1.8 ounces Wild Atlantic Salmon
100 grams Sweet Potato
0.5 cup Broccoli
1.25 tablespoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Peel and cube the sweet potato into half-inch pieces, then toss them with half of the olive oil and a pinch of sea salt.
Roast the sweet potatoes in the oven for 20 to 25 minutes until they are tender and slightly caramelized.
While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and cook for 5 minutes until bright green.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Pat the salmon fillet dry with a paper towel and sear it in the hot skillet for 3 to 4 minutes per side until the skin is crisp and the flesh is flaky.
Arrange the seared salmon, roasted sweet potatoes, and steamed broccoli on a plate and serve immediately while hot.