YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Steamed Broccoli
Pan-seared salmon served with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
150 grams Sweet Potato, cubed
100 grams Broccoli florets
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and slightly browned.
While the potatoes roast, place the broccoli florets in a steamer basket over boiling water, cover, and steam for 5-7 minutes until tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the remaining avocado 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 salmon and cook for another 2-3 minutes until it reaches your desired level of doneness.
Plate the seared salmon alongside the roasted sweet potatoes and steamed broccoli.
Drizzle the entire dish with fresh lemon juice and finish with a sprinkle of flaky sea salt before serving.