YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Mashed Sweet Potatoes and Steamed Broccoli
Pan-seared wild salmon served with smooth mashed sweet potatoes and tender steamed broccoli, finished with a bright and citrusy lemon squeeze.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
150 grams Sweet Potato
1 cup Broccoli Florets
2 teaspoons Extra Virgin Olive Oil
Salt and Pepper to taste
1 Lemon wedge
PREPARATION
Peel the sweet potato and cut it into uniform 1-inch cubes for even cooking.
Place the sweet potato cubes in a pot of boiling water and cook for 12-15 minutes until they are fork-tender.
While the potatoes cook, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until they are vibrant green and tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet and sear for 4-5 minutes on the first side until a golden crust forms.
Carefully flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Drain the cooked sweet potatoes and mash them thoroughly with the remaining teaspoon of olive oil and a pinch of salt until the texture is smooth and consistent.
Plate the seared salmon alongside the mashed sweet potatoes and steamed broccoli, serving with a fresh lemon wedge for squeezing over the fish.