YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Sweet Potato Mash
Pan-seared salmon fillet served alongside oven-roasted broccoli and a smooth sweet potato mash, featuring a perfectly golden and crisp skin.
INGREDIENTS
5.5 ounces Salmon Fillet
1.5 cups Broccoli Florets
100 grams Sweet Potato
0.25 cup Non-fat Greek Yogurt
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water until tender, about 12-15 minutes.
Preheat your oven to 400°F and toss the broccoli florets with a pinch of sea salt, then roast on a parchment-lined tray for 15 minutes.
Pat the salmon fillet dry with a paper towel and season the skin side with a little salt.
Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is golden.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Drain the sweet potatoes and mash them thoroughly, stirring in the Greek yogurt until the texture is creamy and smooth.
Plate the salmon alongside the roasted broccoli and the sweet potato mash, serving immediately while hot.