YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Sweet Potato Mash
Pan-seared salmon fillet paired with garlic-roasted broccoli and creamy sweet potato mash, featuring perfectly charred and crisp florets.
INGREDIENTS
6.5 oz Wild Salmon Fillet
140g Sweet Potato, peeled and cubed
150g Broccoli Florets
1 tsp Extra Virgin Olive Oil
2 tbsp Nonfat Plain Greek Yogurt
PREPARATION
Preheat your oven to 400°F.
Place the sweet potato cubes in a pot of water, bring to a boil, and cook until tender, about 12-15 minutes.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt on a baking sheet.
Roast the broccoli in the oven for 15 minutes until the edges are charred and crisp.
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until smooth and creamy.
Season the salmon fillet with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Serve the seared salmon over the sweet potato mash with the roasted broccoli on the side.