YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potatoes and Steamed Broccoli
Pan-seared salmon served with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a golden-brown crust.
INGREDIENTS
2.5 ounces Salmon Fillet
150 grams Sweet Potato, cubed
100 grams Broccoli Florets
2 tablespoons Avocado Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Peel the sweet potato and cut it into 1/2-inch cubes.
Toss the sweet potato cubes with one tablespoon of avocado oil and a pinch of sea salt on a baking sheet.
Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.
While the potatoes roast, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and black pepper.
Heat the remaining tablespoon of avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot pan and sear for 4 minutes without moving it to develop a crust.
Flip the salmon carefully and cook for another 2-3 minutes until the desired doneness is reached.
Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli, serving immediately while hot.