YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Sweet Potato and Broccoli
Pan-seared salmon served with caramelized roasted sweet potatoes and tender broccoli florets, finished with a squeeze of fresh lemon and a touch of sea salt.
INGREDIENTS
4 oz Salmon Fillet
250g Sweet Potato, cubed
150g Broccoli florets
2 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
0.5 tsp Sea Salt
0.25 tsp Black Pepper
PREPARATION
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with one tablespoon of olive oil, half the salt, and half the pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 15 minutes, then add the broccoli florets to the tray, tossing with the remaining oil and seasonings as needed, and roast for another 10-12 minutes.
While the vegetables roast, pat the salmon fillet dry with a paper towel and season both sides with the remaining salt and pepper.
Heat a non-stick skillet over medium-high heat and place the salmon in the pan skin-side down.
Sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the salmon is just opaque and flakes easily.
Plate the seared salmon alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.